1litre(¼ gallon) vegetable/sunflower oil for frying
large bunch of mixed fresh herbsapprox 20g/3/4 oz – I used parsley, coriander, and chives
2tbspsalt flakesnot table salt!
1kg(2.2 lbs) mixed root vegetables– such as red-skinned potatoes, sweet potatoes and beetroot
1tspdried chilli flakes
Instructions
Heat a large pan of vegetable oil (or use a deep-fat fryer)
1 litre (¼ gallon) vegetable/sunflower oil for frying
Place the herbs into a food processor and pulse until finely chopped (don’t over-chop, or they’ll turn to liquid). Add the salt and pulse again until just combined. Place the herb salt in a small bowl.
large bunch of mixed fresh herbs, 2 tbsp salt flakes
Peel the vegetables, and use a mandoline to julienne them. Place one of the pieces of potato in the oil. If it starts bubbling rapidly and quickly rises to the top, the oil is hot enough to cook the fries.
1 kg (2.2 lbs) mixed root vegetables
Cook the fries in three batches, starting with the regular potato fries. Carefully lower the fries into the oil and fry until risen to the top and lightly browned. This should take around 2-3 minutes. Remove from the oil and drain on kitchen paper. Repeat next with the sweet potato fries, and finally with the beetroot fries (you can keep the fries warm in the oven on a low heat whilst you’re waiting for the second and third batch).
Mix all of the cooked fries together and sprinkle on a good pinch of the herb salt and the chilli flakes. Serve with extra herb salt.
1 tsp dried chilli flakes
Notes
Nutritional Information is per serving, accounting for 8 tbsp oil being absorbed during cooking. Nutritional content also depends on which root vegetables you use.