Crispy Pommes Frites Recipe

Peel and cut

Peel the russet potatoes and rinse under cold water. Trim ends. Using a sharp chef's knife or a mandoline/fry cutter, cut potatoes into long sticks about 1/3 inch (8 mm) thick for classic pommes frites. Aim for uniform size for even cooking.

Rinse

Place the cut fries in a large bowl and cover with cold running water. Swirl and drain; repeat until the drained water runs clear (removes excess surface starch).

Soak

Transfer the rinsed fries to a bowl and cover with cold water (about 2 liters). Add ice if you want to keep water very cold. Soak for at least 30 minutes and up to 2 hours. This further removes starch and firms the potatoes, which helps crispness.

Dry thoroughly

After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil spatter and reduce crispiness. For best results, let them air-dry 15 minutes on a rack after towel-drying.

Heat oil

Pour about 1.5 liters of neutral oil into a heavy-bottomed pot or deep fryer, filling to leave a 6–8 cm (2–3 in) headspace. Attach a thermometer and heat oil to 150°C (300°F).

Blanch fries

Working in small batches (do not overcrowd), lower dried fries into the oil and blanch at 150°C (300°F) for 4–6 minutes. They should soften and become pale without browning. Remove with a spider or slotted spoon and transfer to a cooling rack set over a sheet pan or onto paper towels to drain. Repeat until all fries are blanched.

Cool

Let the blanched fries cool to room temperature. For best texture, you can refrigerate them uncovered for 30–60 minutes or freeze briefly (10–20 minutes) to firm them — this step helps develop a crisp exterior on the second fry.

Heat oil hotter

Increase oil temperature to 190–200°C (375–400°F). If using the same pot, allow oil to come back up to temperature between batches.

Crisp fry

Working again in small batches, fry the blanched and cooled fries at 190–200°C (375–400°F) for 2–4 minutes, or until golden brown and crisp. Agitate gently to prevent sticking and to promote even browning. Do not overcrowd — maintaining oil temperature is essential.

Drain

Using a spider or slotted spoon, remove fries and immediately transfer to a wire rack set over a sheet pan or paper towels to drain excess oil. Season immediately with fine sea salt so it sticks to the hot fries.

Season and serve

Toss the hot pommes frites gently with sea salt and freshly ground black pepper to taste. If desired, sprinkle chopped parsley and serve with malt vinegar on the side. Serve hot for maximum crispness.

Storage note: Leftover fries will lose crispness. To re-crisp, spread on a sheet pan and heat in a 200°C (400°F) oven for 5–10 minutes or briefly deep-fry again at 190°C (375°F) for 1–2 minutes.