Herb-Marinated French Fried Potato Squares A Flavorful Twist on a Classic Favorite

Herb-Marinated French Fried Potato Squares: A Flavorful Twist on a Classic Favorite

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These French Fried Potato Squares, marinated in a fragrant blend of herbs, offer a deliciously crispy exterior and a tender, flavorful interior. The herbs infuse the potatoes with depth and aroma, making this dish an unforgettable side or snack. With a perfect balance of fresh seasoning and rich fried texture, these potato squares are an ideal addition to any meal or a standalone treat that everyone will love.

Ingredients:

  • 4 large russet potatoes, peeled and cut into 1-inch squares
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional for added freshness)
  • Vegetable oil for frying

Instructions:

  1. Prepare the Potatoes: Start by peeling the potatoes and cutting them into 1-inch squares. Place them in a bowl of water to prevent browning while you prepare the marinade.
  2. Make the Herb Marinade: In a small bowl, combine the olive oil, rosemary, thyme, parsley, garlic powder, onion powder, smoked paprika, and salt and pepper. Add lemon juice if you prefer a hint of citrus freshness.
  3. Marinate the Potatoes: Drain the potato squares and pat them dry with a paper towel. Place the potatoes in a large bowl and pour the herb marinade over them. Toss the potatoes gently to ensure they are evenly coated. Cover the bowl and let them marinate for at least 30 minutes to allow the flavors to infuse.
  4. Fry the Potatoes: Heat vegetable oil in a deep fryer or a large pan over medium-high heat. The oil should be about 350°F (175°C). Once hot, carefully drop the marinated potato squares into the oil in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy on all sides.
  5. Drain and Serve: Once fried, transfer the potato squares to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, garnished with extra herbs if desired.

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