Pommes Frites Recipe

Name: Chez Daniels POMMES FRITES Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 cups Russet potatoes (large); 1000 ml Vegetable oil (for frying); 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Cornstarch (optional, for extra crispness); 1 cups Mayonnaise (full-fat); 1 cups Fresh basil leaves, packed; 1 tsp Garlic cloves; 2 tbs Grated Parmesan cheese; 3 tbs Extra-virgin olive oil; 1 tbs Fresh lemon juice; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbs Finely chopped fresh parsley (optional); 2 tsp Additional grated Parmesan (optional)

Inspired by Chez Daniel

Time1h 15m

Serves4

House cut fries with pesto aioli

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.

Fries

3 cups Russet potatoes (large)

4 1/4 cup (1000 ml) Vegetable oil (for frying)

2 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tbs Cornstarch (optional, for extra crispness)

Pesto Aioli

1 cups Mayonnaise (full-fat)

1 cups Fresh basil leaves, packed

1 tsp Garlic cloves

2 tbs Grated Parmesan cheese

3 tbs Extra-virgin olive oil

1 tbs Fresh lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing

1 tbs Finely chopped fresh parsley (optional)

2 tsp Additional grated Parmesan (optional)

Method

Fries

Prep potatoes

Wash and peel the potatoes (peel optional). Cut into 1/4–1/2 inch thick sticks for classic pommes frites. Rinse the cut fries thoroughly under cold water until the water runs clear to remove surface starch.

Soak

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This step removes excess starch and improves crispness. If soaking longer than 30 minutes, change the water once.

Dry and toss

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch until lightly coated — this yields an extra-crispy exterior.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes until just tender and pale golden, about 4–6 minutes. They should not be deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again until golden brown and crisp, about 2–4 minutes. Remove and drain on a wire rack or paper towels. Immediately season with kosher salt and freshly ground black pepper to taste while hot.

Pesto Aioli

Make pesto base: In a small food processor or blender, combine the basil leaves, garlic, grated Parmesan, lemon juice and a pinch of salt. Pulse until the basil is finely chopped.

Emulsify: With the processor running, drizzle in the extra-virgin olive oil until a loose pesto forms. Taste and adjust salt and lemon as needed.

Combine with mayo: Transfer about 2–3 tablespoons of the fresh pesto into a bowl and stir into the mayonnaise until evenly combined. Taste and adjust seasoning with the remaining salt and black pepper. If you prefer a thinner aioli, stir in a little water or extra lemon juice, 1/4 teaspoon at a time, to reach desired consistency.

Chill: Cover and refrigerate the pesto aioli for at least 15 minutes to allow flavors to meld. Bring to near room temperature before serving if chilled longer.

Finish & Serve

Plate: Pile the hot pommes frites on a serving platter or individual plates.

Garnish: Sprinkle the chopped parsley and additional grated Parmesan over the fries, if using.

Serve: Offer the pesto aioli alongside or drizzled lightly over the fries. Serve immediately so fries remain crisp.