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Classic Pommes Frites

2 (about 1 pound)russet potatoes, peeled
4 quartspeanut oil
sea salt
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Classic Pommes Frites - Equipment List

Deep Fryer

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Classic Pommes Frites - Instructions

Using a French fry cutter, cut the ends off each end of the potato to fit inside the cutter. Pressing
down on the handle, push the potatoes through the cutter blade. (If you do not have a French fry cutter,
use a knife to cut the potatoes into sticks 3/8" x 3/8" x 3" long.)

Rinse the cut potatoes in a large bowl under cold running water until the water turns clear. Cover with
ice water and refrigerate at least 30 minutes and up to 1 day in advance.

Heat the peanut oil in an electric deep fryer to 325 F according to manufacturer's instructions. Line a
baking sheet with a brown paper grocery bag. Have another brown bag ready for later use.

Pour off the ice water and thoroughly dry the potatoes in a clean kitchen towel. Place the potatoes into
the fryer basket and immerse in the hot oil. Fry the potatoes until they are softened throughout and a
light golden brown, but not too crispy, 5 to 7 minutes. Remove the basket from the oil and let any
excess oil drain back into the fryer. Transfer the potatoes to the prepared baking sheet.

Increase the heat on the electric deep fryer to 375 F.

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Classic Pommes Frites - Instructions Continued

Place the potatoes back into the fryer basket and immerse into the heated oil. Discard the first brown
bag and replace with the second brown paper bag. Fry potatoes, shaking the fryer basket occasionally,
until the potatoes are golden brown and crispy, about 1 to 2 minutes. Transfer the fries from the hot
oil to the brown paper bag and let drain. Immediately season the fries to taste with salt.

Serves 2.

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