Tuscan Fries with Shiitake powder

Grate the dried Shiitake into a powder. Prick holes in the garlic cloves with a toothpick.

Cut the potatoes into rod shapes and place in . Stir well before soaking for ten minutes.

Wipe the water thoroughly from the potato rods with kitchen roll. Sprinkle the on the potato rods and mix well.

Put the potato rods, garlic, and rosemary into a frying pan, pour the olive oil on about 2/3 of the potatoes, and put on a high heat.

When the oil starts to bubble, after 5 minutes turn the heat to medium and cook until the potatoes turn a golden brown color, turning continuously.

Fry until the potatoes make a kind of rustling sound, then drain in a colander. The lovely-smelling oil can be kept and used again for another dish.

While still hot, sprinkle all over with .