Garlic & Rosemary Shoestring Fries

1: Slice potatoes into ¼ inch slices, then stack and cut into ¼ inch matchsticks.

2: Transfer sliced potatoes to an ice bath for 10 minutes while preparing the garlic and herb oil.

3: Add olive oil to a skillet over medium heat. Add minced rosemary and parsley to hot oil and stir for one minute.

4: Add in minced garlic and stir for 30 seconds longer, then turn off the heat and let the oil sit until ready to use.

5: Remove the potatoes from the ice bath and dry thoroughly with a clean dish cloth or paper towels.

6: Heat avocado oil to 375°F over medium heat in a heavy-bottom pot or Dutch oven.

7: Prepare a baking sheet with a cooling rack or place paper towels next to your frying station.

8: Fry potatoes until golden brown and crispy, about 10 minutes. Transfer to a cooling rack and season immediately with salt.

9: Once fries have cooled, add them to a large bowl. Strain off the olive oil and add garlic and herbs to the bowl with your fries.

10: Toss well and finish with flaky sea salt.