Meritage Famous Pommes Frites Recipe
house-cut, served with béarnaise sauce
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Ingredients
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Potatoes
Béarnaise Sauce
Method
Potatoes
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes, then cut them into thin strips (approximately 1/4 inch thick). Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
- 3
- 4
Drain and Season
Remove the fries from the oil using a slotted spoon and place them on paper towels to drain excess oil. Immediately sprinkle with salt to taste.
Béarnaise Sauce
- 5
Create the Vinegar Reduction
In a small saucepan, combine the minced shallots, white wine vinegar, and chopped tarragon. Cook over medium heat until the mixture is reduced by half. Remove from heat and strain out the solids, keeping the liquid.
- 6
Melt the Butter
In another saucepan, melt the unsalted butter over low heat. Once melted, skim off any foam that forms on the surface.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and water. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture is pale and thickened.
- 8