How to Make Scott’s Tuscan Fries 🍟

These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!

Get the recipe 👇

Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings

Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped

Directions

Special equipment: a deep-fryer

Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.

Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.

Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.

Heat the oil to 375 degrees F.

Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.

Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.

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