Patatine Fritte Recipe
Make Patatine Fritte Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fritti
Method
Fritti
- 1
- 2
Rinse and soak
Place the cut potato sticks in a large bowl and rinse under cold running water until the water runs clear. Fill the bowl with the cold water and add 1 tablespoon coarse sea salt. Soak for at least 30 minutes and up to 2 hours to remove excess starch and help them crisp.
- 3
Dry and (optional) coat
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil spatter and prevent crisping. If using cornstarch for extra crispness, place the dried potato sticks in a large bowl, sprinkle 1 teaspoon cornstarch over them, and toss gently to coat evenly.
- 4
First fry (blanch)
Heat the frying oil in a deep, heavy pot or deep fryer to 150°C (300°F). If you don't have a thermometer, heat until a small piece of potato sizzles gently but does not brown. Fry the potatoes in batches (don’t overcrowd) for 4–6 minutes until they are softened and pale, not golden. Use a slotted spoon to transfer blanched fries to a tray lined with paper towels to drain and cool for 10–15 minutes.
- 5
Increase oil temperature
Raise the oil temperature to 180–190°C (355–375°F) for the final fry. Allow the oil to come up to temperature between batches so fries cook evenly and become crisp.
- 6
Second fry (crisp)
Fry the blanched, cooled potato sticks in batches at 180–190°C (355–375°F) for 2–4 minutes, or until they are golden brown and crisp. Remove with a slotted spoon and drain briefly on paper towels or a wire rack.
- 7
Season and serve
While still hot, immediately season the fries with fine sea salt to taste (start with about 1 1/2 teaspoons for the batch and adjust). If using, add freshly ground black pepper and chopped fresh rosemary or parsley and toss gently to combine. Serve hot.
- 8
Safety and storage
Allow oil to cool before straining and storing. Leftover fries are best reheated in a very hot oven (220°C / 425°F) on a baking sheet for 6–10 minutes to regain crispness. Do not microwave (becomes soggy).