Hugo Matheson always deep-fries his fries at the Kitchen, his restaurant in Boulder, CO. They're exceptionally delicious but do require soaking and double-frying. Our shortcut version of the Kitchen's recipe requires no soaking and only a modest amount of oil. The fries can bake while you're outside grilling the burgers. Prep and Cook Time: 1 1/2 hours. Notes: The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels.
About 2 lbs. (2 or 3 large) russet potatoes, peeled
1/4 cup peanut oil
2 teaspoons minced garlic
3/4 cup dry, finely chopped parsley (see Notes)
2 teaspoons melted butter
How to Make It
Preheat oven to 425°. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Drain and pat very dry.
Line 2 large rimmed pans with parchment paper. Put 1/2 of potatoes in each pan. Pour oil evenly over potatoes and mix to coat. Arrange potatoes in a single layer.
Bake potatoes for 20 minutes, then turn over with a wide spatula. Continue to bake potatoes, turning every 10 minutes, until crisp and deep golden, 20 to 25 minutes more.
In a large bowl, combine garlic, parsley, and butter. Add potatoes, mix well, and season to taste with salt. Serve immediately.