Can we talk about my uncontrollable obsession for skinny fries. They are just so perfect. So skinny and crisp and perfectly seasoned. They are too good to pass up! Especially when seasoned with Pecorino cheese and freshly cut basil!
While they might be skinny they certainly don’t help you fit into skinny jeans, but seeing as how it’s officially fall and pea-coats, scarves, jackets and boots are just around the corner, I’m not concerned.
One of my dear friends and fellow food blogger Heather Cristo posted these Lebanese Skinny Fries a few months back and even since they’ve been haunting my dreams. I can’t get them out of my mind and I feel the need to have skinny fries in my life at all times. I finally made that dream a reality and got my french fry on with these Pecorino Basil Skinny Fries. The cheese adds an extra touch of saltiness and the basil makes me feel like I’m kinda eating a salad since it’s green. Don’t rain on my parade, I know that’s not logical but I’m just going with it
Pecorino Basil Skinny Fries
- 3 pounds russet potatoes, scrubbed clean
- 4 tablespoons distilled white vinegar
- Kosher salt
- Shredded Pecorino Cheese
- Fresh Basil, chiffonade
- 2 quarts canola oil
- Peel and slice the potatoes into match-stick sized fries. Keep the potatoes in a large bowl of water while you continue to cut the remaining fries to prevent them from browning.
- After peeling and slicing potatoes, place the potatoes and vinegar in a large stock pot and add 2 quarts of water and 2 tablespoons of kosher salt. Bring to a boil over high heat. Boil for 8 minutes until the potatoes are tender, but not falling apart.
- Drain and spread the potatoes on paper towel-lined baking sheet and allow to dry for at least 10 minutes.
- Meanwhile, heat the oil in large Dutch oven to 400°F.
- Add a handful of the fries to oil, making sure the oil temperature does not drop lower than 350 degrees. Cook for 60-90 seconds, stirring occasionally with wire mesh spider strainer. After 60-90 seconds, remove them to another paper-towel lined baking sheet.
- Repeat with remaining potatoes, allowing oil to return to 400°F after each addition.
- Once you’ve fried the potatoes the first time, allow them to cool to room temperature for about 30 minutes.
- Return oil to 375°F/ high heat. Fry the potatoes a second time in batches until crisp and light golden brown, about 2-3 minutes for each batch, adjusting the heat as needed to keep a consistent temperature. Once crisp. remove the fries with a wire mesh strainer and transfer to a bowl lined with paper towels and season immediately with kosher salt and pecorino cheese. Serve immediately with basil scattered on top.