House Pomme Frites Recipe
Hand-cut french fries tossed in herbs
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Ingredients
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Potatoes
Herbs and Seasoning
Oils
Method
Preparation
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into sticks about 1/4 inch thick for even cooking.
- 2
Soak the Potatoes
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
Cooking
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to prevent oil splatter.
- 5
Fry the Potatoes (First Fry)
Carefully add batches of the dried potatoes into the hot oil, frying them for about 3-4 minutes until they are soft but not browned. Remove and drain on paper towels.
- 6
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 7
Fry the Potatoes (Second Fry)
Fry the potatoes again in batches for another 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels.
Seasoning
- 8
Toss with Herbs
While the fries are still hot, toss them in a large bowl with the chopped rosemary, thyme, garlic powder, salt, and black pepper until well coated.