Crispy Shoestring Fries With Chive-Blossom Vinegar
The vinegar recipe must infuse for two weeks prior to serving. To make the vinegar, you'll need a 24-ounce glass canning jar; vinegar can corrode the metal lids of canning jars, which can be dangerous. Be sure to place a sheet or two of parchment paper under the lid as you seal the jar, or use canning jars with rubber seals and glass lids.
Serves | 4 |
- 1 cup lightly packed chive blossoms, plus more for garnishing fries
- 1¾ cups white wine vinegar
- 2 tsp caraway seeds, toasted
- 1 bay leaf
Crispy Shoestring Fries
- 4 large Yukon Gold potatoes, washed and peeled
- 2 to 3 quarts ice water
- peanut or vegetable oil, for deep-frying
- sea salt and freshly ground black pepper
| Preparation – Chive-Blossom Vinegar | Lightly crush chive blossoms and place them inside a 24-ounce glass canning jar. Pour vinegar over blossoms, add caraway seeds and bay leaf and seal jar. Store in a cool, dark place for 2 weeks or until flavors have infused.
| Preparation – Crispy Shoestring Fries | Using the julienne blade on a mandoline, slice potatoes into thin matchsticks. Place potatoes in a large bowl of ice water for 15 minutes; remove to a paper towel-lined plate to dry completely. While potatoes are drying, place 4 inches of oil in a large, deep stockpot or Dutch oven, and heat to 350ºF, monitoring heat using a candy thermometer. Carefully drop potatoes into hot oil, a handful at a time, and stir to separate; cook for 3 to 3½ minutes until deep golden brown. Using a spider strainer or slotted spoon, carefully transfer hot fries to a paper-towel lined plate. Repeat with remaining potatoes and season generously with salt and pepper.
| To Serve | Check seasoning and sprinkle chive blossom vinegar generously over top of warm fries. Garnish with finely diced chives and additional whole chive blossoms, if desired; serve warm.