- herb salt:
- 2 lbs russet potatoes
- 2 inches veg oil
- parmesan salt:
- grated parmesan
Slice potatoes into fries, transfer a bowl of water as you go.
Heat oil in a deep wide pot until thermometer reaches 375.
Drain and dry well.
Add some potatoes to the pot and fry, stirring gently until softened and blistered, 3-4 minutes. Remove with slotted spoon and transfer to a paper-towel lined sheet. Repeat with rest of potatoes. Transfer to freezer to firm, 1 hour.
When ready to serve, reheat oil to 375 over medium. Working in small batches, fry potatoes until golden, 5 minutes. Transfer to fresh paper towels to drain. Season with salt.
For flavored saltes:
mix together equal parts of all ingredients, in a food processor if necessary.