KAI French Fries
4 kennebec or russet potatoes
1 tablespoon fresh rosemary, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parleys, finely chopped
maldon sea salt
Cut the potatoes into 1/8 inch matchsticks. Wash the potatoes until cold running water, until the water begins to run clear and all of the starch is washed out. Lay the potatoes out on a large baking sheet lined with paper towels and pat them until they are completely dry.
Heat 4 inches of canola oil to 330 degrees. Add the fries in a few batches to the oil and cook for 3 to 4 minutes, until the potatoes are just cooked through. Drain the fries on a baking sheet lined with paper towels. Let the par-cooked fries cool for 20 minutes or keep in the freezer until ready to use.
Increase the oil heat to 375 degrees. Add the par-cooked fries in a few batches and fry until golden brown and crispy, about 1 minutes.
Toss the fries with all the herbs and season with maldon salt to taste.