Have you ever let your mind wander to the point in which you’ve scared yourself silly? Like you know that what you’re thinking is highly improbable, yet you’re so spooked, that any and/or all reason has flown out the door? I have. Too many times…
I spent the weekend at the cabin…And while Sophie and I were sitting on the porch one evening, there was a sound coming out of the woods that I just couldn’t recognize. It was kind of eerie sounding, and I just have no idea what it was. Maybe some sort of an owl. Or a possum. I don’t know..I don’t even know what a possum sounds like, but..I’m not going to lie to you…it did enter my mind as a possibility.
Sophie sat there staring into the woods, so I know that she heard it too.
When I texted my friend about it…the name “Sasquatch” was suggested. I did the “lol” text back…but it didn’t take me long to grab Sophie and go inside because it was getting “too chilly outside”…
Truth be told, it wasn’t cold out at all.
I’m just a big chicken.
I was afraid of the noise.
You know..I could even handle Sasquatch, as long as it wasn’t a bear. I’m terrified of bears. I don’t even know why, because I’ve really never met a bear. In my mind though, I have the whole “bear meeting” scenario played out, so I’m quite certain it wouldn’t go very well.
I’ve heard that you’re supposed to punch the bear in the nose to scare him away. I’m not sure I would even remember that if I came face to face with one…
I don’t think I pack a very big punch.
I heard about a man who lives not too far from our cabin, who, for a short time was feeding the bears. Every day, he’d put donuts out for them, and every day the bears would come to feast on those donuts. They became quite greedy…those little bears…and followed the man wherever he went on his property. It got so bad, that he finally had to stop feeding them.
And that, my friends… is a very good reason why you should never throw donuts outside.
Anyway..getting back to Sasquatch scaring me back into the cabin… It’s really okay. I can always find something to do inside…and safely tucked in my little kitchen, I started slicing potatoes…and it didn’t take long before Sasquatch and the bears were a distant memory.
A mix of sweet potatoes and white potatoes, these french fries are deep fried, tossed in a bowl of harissa infused olive oil, and sprinkled with some fresh thyme leaves and freshly grated parmesan. And if that isn’t enough… a squeeze of fresh lemon juice over the top just takes these french fries to a level that is worthy of the biggest french fry aficionado. Like me.
I’m not going to sit here and tell you how quick and easy they are, because we all know that if you want to do it right, you have to double fry fries. It takes time. It can be messy. But I am going to sit here and tell you how delicious they are. They’re worth the time, and the clean up. I promise.
Life is good. It’s a “I still don’t know what was making that noise, but now that I’m home and rational again, I’m pretty sure it wasn’t Sasquatch…” kind of good.
- 2 large russet potatoes
- 2 large sweet potatoes
- 1 cup vinegar
- 5 cups water
- 3 cups canola oil
- Sea salt to taste
- 3 tbsp harissa infused olive oil
- ¼ to ⅓ cup shredded parmesan cheese
- 1 tbsp fresh thyme leaves
- 1 lemon, cut into wedges
- Wash and dry the potatoes. Slice into ¼” thick fries. Try to keep them as uniform in thickness as possible, so that they cook in the same amount of time.
- Bring the vinegar and water to boil in a medium saucepan or dutch oven. Add one half of the potatoes and boil for exactly four minutes. Remove with a wire spider skimmer and place on a baking sheet lined with paper towels. Let them dry completely, flipping them so that they dry on all sides. Let cool completely. Repeat with the other half of the potatoes.
- While the potatoes are cooling, heat the canola oil in a large saucepan (You want the oil to be at least 2” deep, so add more oil if you think you need it). I deep fry them when the oil reaches 350 degrees.
- When the oil is ready, add a few potatoes at a time to the pan. Don’t overcrowd them. Deep fry for 3 minutes. Remove with a wire spider skimmer to a baking sheet with a cooling rack placed on top. Repeat with remaining potatoes, and let cool completely on the cooling rack, which by the time you’ve finished the last of the potatoes, the first batch will have already cooled.
- At this point the fries will still be white / light orange and soft.
- Now to bring a little color and crispiness to the fries….This is where you really need to stand over the pan and watch the french fries cook…Add ½ of the cooled potatoes back to the oil, and let them fry until they’re golden brown and crispy. Remove from the oil with the wire skimmer, and drain them on the baking sheet with the cooling rack. Salt to taste. Keep in warm oven until the remainder of the french fries are cooked.
- After the last batch has been deep fried, add the fries to a large bowl. Drizzle with the harissa infused olive oil, and carefully toss until the fries are fully coated. Divide into four servings, and top with parmesan cheese. Sprinkle each serving with thyme leaves. Serve with lemon wedges, and squeeze the lemon juice over the loaded fries right before eating.