Classic Pommes Frites
|Russet potatoes||2 Pound|
|Vegetable oil||4 Cup (64 tbs)|
|Kosher salt||To Taste|
|Black pepper||To Taste|
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.
Calories 1062 Calories from Fat 973
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 53 mg2.2%
Total Carbohydrates 21 g6.9%
Dietary Fiber 1.5 g6%
Sugars 0.7 g
Protein 2 g4.9%
Vitamin A 0% Vitamin C 10.8%
Calcium 1.5% Iron 5.6%
*Based on a 2000 Calorie diet