Shallow Fried Fries with Cumin and Goat Cheese

Ever since I made Ottolenghi’s Shallow Fried Fries, it’s the only way I ever make them. They’re great if you don’t feel like steaming or par boiling your potatoes before roasting. The fries come out fluffy on the inside and crispy on the outside. Here’s my spin on them, using Ottolenghi’s technique.

Recipe inspired by Ottolenghi

Adapted by Tierney Larson

Ingredients:

10 tbl olive oil

2 garlic cloves, peeled

1 pound Yukon gold potatoes, cut into 1/2 inch thick fries

kosher salt

1 tsp cumin seeds

1 shallot, minced

a splash of sherry vinegar

a handful of parsley leaves, chopped

Crumbled goat cheese for the top

Ok so…

Heat a heavy bottomed skillet or cast iron over medium high heat, when hot add the oil. When the oil is shimmering, add the potatoes, garlic, and a good pinch of kosher salt.

Let the fries cook for about 30 minutes, checking every 10 minutes or so and giving a stir to make sure both sides get golden brown. When the fries are nice and golden, remove them to a plate using a spider or slotted spoon. Drain the oil carefully from the pan and put back on the heat. Put the cumin seeds in the pan and cook stirring until fragrant, then add the shallots and a pinch of kosher salt. After about a minute, add a splash of vinegar and stir. Add the fries back into the pan and toss. Remove to serving dish, and top with goat cheese and chopped parsley.