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.

Hugo Matheson
Recipe by Sunset March 2008

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Recipe Summary

Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per 1-cup serving.

Source

The Kitchen, Boulder, Colorado

Nutrition Facts

183 calories; calories from fat 40%; protein 3.2g; fat 8.1g; saturated fat 2g; carbohydrates 25g; fiber 2.1g; sodium 23mg; cholesterol 3.5mg.
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