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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Potatoes
Peel the Russet potatoes and cut them into thin strips, about 1/4 inch thick. Rinse the potato strips in cold water to remove excess starch, then pat them dry with paper towels.
- 2
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).
- 3
Fry the Potatoes (First Fry)
Carefully add the potato strips in batches to the hot oil, frying them for about 5-6 minutes until they are soft but not browned. Remove them from the oil and drain on paper towels.
- 4
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 5
Fry the Potatoes (Second Fry)
Return the partially cooked potatoes to the hot oil in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 6
Season
While the fries are still hot, sprinkle them with salt and piment d’espelette to taste. Toss to evenly coat.
- 7
Serve
Serve the pommes frites immediately, enjoying their crispy texture and delightful spice.
