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Classic Pommes Frites

Country.Chef's picture
Ingredients
  Russet potatoes 2 Pound
  Vegetable oil 4 Cup (64 tbs)
  Kosher salt To Taste
  Black pepper To Taste
Directions

Peel potatoes, then slice them into 1/4-inch-thick planks.
Stack a few of the planks and slice them lengthwise into 1/4-inch-wide sticks; repeat until all potato planks are cut into sticks.
Rinse potatoes with cold water; dry thoroughly on towels.
Heat oil in a large, deep pot to 325°.
Partly cook potatoes in batches in the hot oil until potatoes are soft but not brown, 4-5 minutes.
Remove potatoes with a slotted skimmer; drain them on a cooling rack atop a paper-towel-lined baking sheet.
Chill potatoes for a minimum of 30 minutes before second frying.
Reheat oil to 375°.
Add chilled potatoes in batches; fry until golden brown, 2-3 minutes.
Stir fries for even browning.
Drain fries on the prepared cooling rack and baking sheet.
Season hot fries with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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1 Comment

Anonymous's picture
YUMMY