Crispy potato strips are a fun alternative to fries and made even more delicious with freshly grated parmesan and rosemary.
First things first. How do you guys like the new site? (If you’re viewing in a reader, hop on over to the full site to check out the redesign!) It’s been a long time coming and I’m psyched about the fresh new look. I’ve admired Shay’s (linking to her facebook page because she’s currently working on a new website of her own) work for awhile now and am so excited to have had her do the design. A big shout out to Ryan too of WP Site Care who handled some of the more tedious technical aspects of the transfer and is still helping me sort through some glitches when viewing the site on an iPhone (so if that’s you, I apologize for the site acting like it’s cracked out and all jumpy…we’re working on it!) And thanks to Emily from Layers of Happiness, I finally have all my recipes in one spot. Please go check out her awesome blog and give her some love!
On to the potato strips! So this weekend started as quite a shit show Friday afternoon as I watched the rain pour down for hours on end and my phone blow up at me warning of flash flooding. Around 12pm I started to see the water overflowing the drainage area on the side of our backyard and slowly overflow toward the bed around our deck. Next thing I know I’m panicking trying to figure out how to get the sump pump at the bottom of our walkout basement steps set up by myself while Ulysses was unreachable at work. Within minutes, gallons of water started pouring down the steps and accumulating outside the door to the basement, rising higher and higher as the drain and sump pump just couldn’t keep up. Watching the water pour into the house through the crack between the door and the door frame, I literally just wanted to cry. There’s nothing you can do at that point until the water/rain stops and you’re just watching your basement flood. So I shut the boiler off, picked up all the gym equipment on the floor I could and just sat there. Eventually, I went into the garage in search of something to try and block the water from flowing down the steps and found a 2×6 that sort of did the trick, at least slowing the flow enough so the sump pump could gain some ground. Thankfully, the rain stopped about 30 minutes later and after a quick trip to a friend’s house to borrow a wet vac, I spent the next 4 hours sweeping and vacuuming about 4 inches of water out of my basement for the 4th time since we’ve lived here. Ironically, we decided to list our house for sale on Thursday and all I could think was “we better sell this damn place because I’m NOT doing this again”.
That was Friday. Saturday was better minus all the hiccups and stress that come with bringing a new website live and yesterday, I got stung by a bee and epically failed at grilled pizza.
In the middle of all that though, I made these potato strips and for the first time in my life, legitimately fried something.
1. I have no idea why I waited so long to actually fry a food at home. Oil is goooood.
2. If it means having to deal with a flooded basement again just to eat these, I might actually consider it. Might… Maybe if Ulysses was home next time around because emptying the wet vac no less than 25 times by myself was just slightly annoying.
- 1 large russet potato
- about ⅓ cup extra virgin olive oil for frying
- kosher salt
- freshly grated parmesan cheese
- chopped fresh rosemary
- Pour the olive oil in a large heavy pot or dutch oven so that the bottom is entirely coated and rises up the sides just a touch. You don’t need a tremendous amount of oil a thin layer will do.
- Using a vegetable peeler, peel the potato into strips.
- Heat the oil over medium-high heat.
- Once hot, layer in about 6-8 strips at a time.
- Fry them until they start to turn brown and crispy on the edges, flip each strip over and fry for another minute or so.
- Remove the strips to a paper towel to drain.
- Sprinkle with salt while still hot.
- Continue the process until all the strips are fried, adding more oil if needed throughout the frying.
- Grate the parmesan cheese on top of the strips and sprinkle with rosemary.