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Pommes Frites Recipe

Crisp, double-fried pommes frites seasoned with salt for a classic, restaurant-style fry.
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Servings: 2 servings

Ingredients

  • 2 quarts peanut oil
  • 4 large baking potatoes (Russet or Idaho)
  • salt to taste

Instructions

  • Peel the potatoes and cut them into fry shapes about 1/3 to 1/2 inch thick.
  • Place the cut potatoes into a large bowl of very cold water and soak for at least 30 minutes (or up to 24 hours refrigerated).
  • Drain, rinse, and pat the potatoes very dry with paper towels.
  • Heat the peanut oil to 300°F (about 150°C). Fry the potatoes in batches until tender inside but not browned, then drain on fresh paper towels.
  • Increase the oil temperature to 400°F (about 200°C). Fry the potatoes in batches again until golden brown and crispy.
  • Drain the fries on fresh paper towels, sprinkle with salt to taste, and serve immediately.

Equipment

  • deep-fryer or large heavy pot
  • slotted spoon or spider
  • Paper Towels
  • Large Bowl
  • thermometer

Notes

  • Soak the potatoes at least 30 minutes to remove excess starch.
  • You can refrigerate the soaked potatoes for up to 24 hours before frying.
  • Dry the potatoes thoroughly to avoid oil splatter.
  • Fry in batches to avoid crowding the oil.