Homemade fries are a rare treat, because I truly don’t enjoy the smell of deep frying in my house. But when I relent and give in to my never-ending desire for fried crunchy vegetables – this is definitely the best way to have them. Infused with of garlic and herbs – with a glass of wine and a lashing of garlic sauce, this is the perfect dinner end to my long weekend. Happy cooking all  xx

Ingredients

500 g potatoes
700 ml Oil
6 cloves garlic, unpeeled
6 sage leaves
2 large stalks rosemary
8 sprigs thyme
salt, to taste

Method

1. Peel the potatoes and slice them into chips. Sprinkle with salt and let set.
2. Heat the oil in a deep, wide pot until sizzling
3. Put all the chips into the pan for about 8 minutes, or until they are just beginning to colour
4. Add the unpeeled garlic into the pan, and carefully stir the  chips around with tongs (the oil will be very hot, so be careful)
5. Continue to fry the fries until they are beginning to be golden. Keep a close eye on the pan at all times, if the garlic starts to go brown remove immediately.
6. when the chips are just about cooked, throw in the herbs and after 2 minutes scoop everything out of the oil onto kitchen towel.
7. Check salt and serve immediately.