Pommes Frites Recipe

Peel and cut

Peel the russet potatoes (leave the skin on if you prefer a more rustic fry). Cut each potato into 1/3-inch (8 mm) sticks: trim the ends, cut into 1/3-inch slabs, then stack and slice into even sticks.

Rinse

Place the cut fries into a large bowl and cover with the cold water and ice cubes. Swish and let sit for 20–30 minutes to remove surface starch. Drain and rinse under cold running water until water runs clear.

Bring water to a boil

Fill a large pot with the blanching water and add 1 tablespoon kosher salt. Bring to a rolling boil over high heat.

Parboil the fries

Add the drained potato sticks to the boiling water and cook for 4 minutes. The fries should be softened on the exterior but still firm inside (not falling apart). Remove with a slotted spoon and spread in a single layer on a baking sheet lined with paper towels or a clean kitchen towel to drain and dry. Let cool to room temperature (about 15–20 minutes).

Heat oil for first fry

In a heavy pot or deep fryer, heat about 1 liter of neutral oil to 325°F (160°C). Use a thermometer to maintain temperature.

Blanch-fry

Working in small batches (do not overcrowd), fry the potatoes for 3–4 minutes until they are set and beginning to pale gold but not browned. Remove with a spider or slotted spoon and drain on paper towels. Allow fries to cool for at least 10 minutes. This first fry cooks the interior and creates structure for crisping later.

Heat oil for second fry

Increase the oil temperature to 375°F (190°C). Ensure oil returns to temperature between batches.

Fry until golden

Fry the par-fried potatoes in batches for 2–3 minutes until deeply golden and crisp. Remove and drain on a rack or paper towels.

Infuse oil with garlic and rosemary

In the last batch, after removing fries, carefully add the smashed garlic cloves and rosemary sprigs to the hot oil for 20–30 seconds to lightly infuse flavor (watch closely to avoid burning). Remove the garlic and rosemary with a slotted spoon and discard or reserve for other uses.

Toss with seasoning

Immediately transfer the hot fries to a large bowl. While still hot, add the fine sea salt and ground black pepper and toss to coat. If using, add the 1 tablespoon unsalted butter and toss until it melts and lightly coats the fries. Finish with flake salt to taste if desired.

Serve the pommes frites immediately while hot and crisp. Offer ketchup, aioli, or your preferred dipping sauce on the side.