From fast food to gourmet dining, fries are enjoyed the world over. Some claim they originated in Belgium where poor fishermen fried small fish along the river bank, and when the river froze in the winter, they fried potatoes instead. During World War 1, American soldiers discovered the fries, and brought the tasty treat back home. Now fries are served with everything from steak to sandwiches and everything in between.
We tried a variation of the old classic, and used some fresh parsley to give them a bit of color and a flavorful twist. We then paired them with some of our favorite white sea salts for the perfect salty taste and crunch.
Flake Sea Salt
Cypress Flake Salt
was an ideal choice. Our versatile Cyprus Flake Salt is known for its stark white color and unique pyramid shape, and can be used in a grinder or crushed with fingers to flavor any number of dishes.
We also tried Icelandic Flake Salt. This crunchy, mineral-fresh sea salt is as white as Arctic snow. It’s a great addition to any dish where a crisp, salty finish is in order, and was perfect with our parsley fries.
Flake Sea Salt and Parsley Fries
- 4 Russet Potatoes, Sliced into Fries
- 4 Tablespoons Olive Oil
- 4 teaspoons coarse Sea Salt of your choice
- 2 Tablespoons freshly chopped Parsley
- Dipping sauce
Preheat oven to 425 degrees F. Place the potatoes on a baking sheet and drizzle the olive oil. Bake for 20-30 minutes, flipping the fries every 8 minutes or so to brown on all sides. Mix the chopped parsley and sea salt, toss on fries and serve with your favorite dipping sauce.
For quick and easy weeknight fries, use frozen french fries instead.
Order yours Today!