Pommes Frites Recipe

Time1h 30m

Serves4

Make Pommes Frites Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and cut
Peel the potatoes (optional — leave skins on if you prefer more texture). Cut each potato into 1/3 inch (about 8 mm) thick batons: first slice lengthwise into 1/3 inch slabs, then stack and cut into 1/3 inch sticks. Aim for uniform pieces so they cook evenly.
2
Rinse and soak
Place the cut fries in a large bowl and cover with cold water. Agitate gently for 30 seconds to remove surface starch, then drain and refill with fresh cold water. Add ice to keep water cold and soak the fries for 30–60 minutes (up to 2 hours) to draw out excess starch and firm the potatoes.

3
Drain and dry
Drain the soaked fries in a colander and rinse briefly under cold running water. Spread them in a single layer on clean kitchen towels or paper towels and pat completely dry. Drying is crucial to avoid oil splatter and to get a crisp exterior.
4
Lightly toss with salt
When fully dry, transfer the fries to a bowl and toss with the 2 tsp kosher salt. This first salting seasons the interior during the blanch step; reserve finishing sea salt for after frying.

5
Heat oil for first fry (blanch)
Pour the oil into a heavy-bottomed pot or deep fryer to a depth that covers the fries (about 2–3 inches). Heat the oil to 300°F (150°C). Use a thermometer to monitor temperature. Work in batches to avoid crowding.
6
First fry (blanching)
Working in small batches, carefully add potato sticks to the 300°F oil and cook until they are soft but not colored, about 4–6 minutes per batch. They should be tender but pale. Use a slotted spoon or spider to remove them and drain on a wire rack set over a sheet pan. Let the blanched fries cool for at least 10–15 minutes; they can be chilled for up to a day, refrigerated.
7
Raise oil temperature for final fry
Increase the oil temperature to 375–400°F (190–205°C). Ensure the oil returns to temperature between batches.
8
Second fry (crisping)
Fry the blanched fries in batches at 375–400°F until golden-brown and crisp, 2–4 minutes per batch depending on thickness. Do not overcrowd. Remove with a skimmer and transfer to a wire rack or paper towels to drain briefly.
9
Finish and season
While still hot, sprinkle the fries evenly with the finishing 1 tsp fine sea salt. Toss lightly to distribute. If using, sprinkle chopped parsley for color and serve immediately with mustard or mayonnaise on the side.