From: De Eye-lands, Mon
Ok, so get 4-5 decent russet potatoes (not the mongo steak ones, just the normals). Scrub them with the food brush, and slice them into french fry portions (skin on). Put them in a bowl with 2 Tbs sugar dissolved in water to just cover the potateos. Wait 1 hour.
Drain and put back in bowl. Add 1 Tbs Sea or Kosher salt (very important) and a teaspoon of sage, thyme, rosemary (your choice) and a Tbs, or so, of finely ground Romano. Let sit for 1/2 hour. If you are really into it, mix the Romano with some breadcrumbs.
Let it breathe and fester and then fry it in oil. Not a lot, just enough to crisp it up.
Oooh, good stuff. Works for red snapper, too.
Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie!
Yippy Ki Yay.