Herbed Frites Recipe
Make Herbed Frites Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Frites
Herb Finish
Method
Frites
- 1
Prep and soak
Wash and peel the russet potatoes (peel optional). Cut into even 1/3–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and let soak 30 minutes to remove surface starch (up to 2 hours if time allows).
- 2
Rinse and dry
Drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and reduce crispness.
- 3
First (blanch) fry
Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches so you don’t overcrowd, fry the potatoes for 4–6 minutes until they are softened and beginning to pale but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes. (You can refrigerate at this stage for up to a few hours.)
- 4
Second (crisp) fry
Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches again for 2–4 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain briefly. Immediately season with kosher salt and freshly ground black pepper while still hot.
Herb Finish
- 5
Prepare herb butter
While the second fry is finishing (or right after), melt the unsalted butter with the extra-virgin olive oil in a small skillet over low heat. Add the minced garlic and cook for 20–30 seconds just until fragrant (do not brown). Remove from heat and stir in the chopped parsley, rosemary, thyme, and lemon zest.
- 6
Toss with herbs
Place the hot frites in a large bowl or back on a warmed sheet pan. Pour the warm herb-butter mixture evenly over the fries and gently toss to coat using tongs or two spatulas so the fries remain crisp. Taste and adjust seasoning.
- 7
Finish and serve
Sprinkle flaky sea salt over the herbed frites and give a final gentle toss. Serve immediately so they retain maximum crispness.
