Liam was convinced that the julienned potatoes were cheese and kept reaching for handfuls to try. I lost count of how many he sampled before get gave up and believed us that they were potatoes, not cheese. I had read a report once that the main “vegetable” consumption of children in Liam’s age group was the french fry. I have really tried hard to not let him have too many potatoes, but when it’s literally my favorite comfort food, regardless of preparation, I just felt bad. So, we’ve varied the preparations of potatoes in this house and Liam loves them all. These fries were the perfect size for his sweet little hands to grab hold of. Instead of throwing whole pieces of rosemary on the fries, I ground dried rosemary up and mixed it in with the salt. I made far too much of the salt mixture, but it was a hit with both of my boys, so I’ll keep it on hand and try it with other things.
Michael says that it’s best to fry the potatoes once at 275, drain, rinse, pat dry and fry again at 350. Perhaps this is something you do when you have time. Not only did I decide to do fries right before the chicken was done, I have a toddler. He wasn’t up for waiting for the second frying. However, they were shear perfection and regardless of how we chose to prepare our potatoes from now on, I’ll be adding some rosemary to the seasoning! Stay tuned tomorrow for my adaptation of his spicy ketchup!