Step 1

To make the fries, you'll need about 1.2 kg (2.6 lbs) parsley roots. Once peeled and trimmed, you'll get about 1 kg (2.2 lbs) of net weight which is what I used in this recipe.

Step 2

Peel the parsley roots using a potato peeler. Trim off the hard parts.

Step 3

Cut into fries, each one about 1 cm (1/2 inch) thick.

Step 4

Place in a saucepan filled with water. Add 1 to 2 teaspoons of salt and bring to a boil. Once boiling, cook for 7 to 10 minutes. Once cooked, pour through a colander to drain. They should be crisp tender so when you fry them they are cooked inside and crisped up on the outside without getting too dry. (Alternatively, you can pre-cook the fries by placing them in a bowl with no water and microwave for 5 to 6 minutes. Doing that will result in faster browning as there will be less moisture inside when you fry them.)

Step 5

Pour about 2 cups of oil in a small but deep sauce pan, or as much as you need to fully cover the fries. (Note: I only included about 25% of the oil in the nutrition facts as most will be discarded.) Heat up over a high heat.

Step 6

When the oil seems hot, drop in one fry. If the oil bubbles, it is hot and ready. Using a slotted spoon, add as many fries as you can to keep the fries submerged. Cook in 2 to 3 batches in needed. Depending on the thickness of the fries, cook for 5 to 10 minutes until golden.

Step 7

Using a slotted spoon, transfer to a plate or tray lined with paper towel to get rid of any excess oil. When still hot, sprinkle with salt to taste.

Step 8

Serve with Tartar Sauce or Ketchup. These fries are best eaten warm and fresh. They will soften as they cool down but can be reheated in the oven.