Fried potatoes and mix them with herbs

★Ingredients

4 large potatoes, peeled and cut into wedges or thick slices

Vegetable oil for frying

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh rosemary, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

Fried dough with fresh cheese

Spinach and Gruyere cheese quiche with hash brown crust

★Instructions

1. Prepare the Potatoes:

• Peel and cut the potatoes into wedges or thick slices.
• Soak the potato pieces in cold water for at least 30 minutes. This helps to remove excess starch and makes them crispier when fried. After soaking, drain and pat them dry with paper towels.

1. Heat the Oil:

• In a large, deep frying pan or pot, heat vegetable oil over medium-high heat. You need enough oil to submerge the potato pieces.

1. Fry the Potatoes:

• Once the oil is hot (about 350°F or 180°C), carefully add the potato pieces in batches to avoid overcrowding the pan.
• Fry the potatoes until they are golden brown and crispy, about 5-7 minutes per batch.
• Remove the potatoes with a slotted spoon and drain on paper towels to remove excess oil.

1. Season with Herbs:

• While the potatoes are still hot, transfer them to a large mixing bowl.
• Add the minced garlic, chopped rosemary, thyme, parsley, and a generous amount of salt and pepper.
• Toss the potatoes well to ensure they are evenly coated with the herbs and seasoning.

1. Serve:

• Serve the herb-seasoned fried potatoes immediately for the best taste and texture.

Enjoy!