Best 4 Pommes Frites Recipes

POMMES FRITES

Steps:

• Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
• Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
• Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.

BAKED POMMES FRITES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.
• Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven, allow to cool for 1 or 2 minutes and serve.

POMMES FRITES

Steps:

• Peel potatoes and cut lengthwise into slices 3/8 inch thick. Cut each slice lengthwise into strips 3/8 inch wide. Rinse potatoes in 3 changes of cold water. Then place in a bowl filled with ice water and let stand for 5 minutes. Meanwhile, pour oil to a depth of 3 inches into a deep, heavy pan. Heat to 325°F. While the oil is heating, line platters or trays with paper towels. Drain potatoes and thoroughly dry with kitchen towels. (Wet potatoes may stick together and will cause the oil to splatter.) Carefully lower them in the pan of oil using a skimmer or tongs. The oil will expand and cover the potatoes. Do not add too many potatoes at one time or they will not cook evenly. Fry until the potatoes are just beginning to brown, about 10 minutes. Remove the basket and set it over a bowl to drain, then transfer the French fries to paper towel-lined trays or platters for at least 10 minutes or for up to 2 hours. If removing with a skimmer or tongs, place the French fries directly on lined trays. Just before serving, line additional trays or platters with paper towels. Reheat the oil to 375°F and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Remove the basket and set it over a bowl to drain, then turn the French fries out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays. Place in a serving bowl or basket, season with salt and serve immediately. Serves 4.

POMMES FRITES (BELGIAN FRENCH FRIES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325 F. Cut the potatoes into sticks 1/2-inch wide and 2-1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lighly colored but not browned. If your fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325 F in between batches. At this point the frietjes can rest for several hours at room temperature until you are almost ready to serve them. Heat the oil to 375 F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.