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.
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Wqi Raja
rw@gmail.comOverall, I thought this recipe was just okay. The fries were good, but not great.
Betty Marcon
marcon4@yahoo.comI don't recommend this recipe. My fries were soggy and bland.
SpongeChicken
spongechicken92@hotmail.co.ukThese fries are way too greasy for my taste.
Erick Mwenda
mwenda.e94@hotmail.frI followed the recipe exactly and my fries didn't turn out as crispy as I hoped.
Shohag Mazumder880
shohag.m63@aol.comThese fries are the best I've ever had. I'll definitely be making them again.
Juma Mngwali
j12@yahoo.comI'm not a huge fan of fries, but I really enjoyed these.
Nano Nano
n.nano23@gmail.comThese fries are a bit greasy, but they're so good that I don't mind.
Mega FireWolf
fmega84@hotmail.comI added some garlic powder and paprika to the fries for extra flavor.
Truitt Wilbur
wilbur-truitt86@aol.comI accidentally used russet potatoes instead of Yukon Gold, but the fries still turned out great.
Brooklyn Rannow
b.rannow78@yahoo.comThese fries are a bit time-consuming to make, but they're worth it.
Simo Kujanpää
k.simo@gmail.comI'm so glad I found this recipe. My fries always turn out perfect now.
Melissa Goulais
melissa@yahoo.comThese fries are the perfect side dish for any meal.
Bn Sheha
sheha65@yahoo.comI made these fries for a party and they were a huge hit. Everyone loved them!
Rj Redwan Raj
r-r48@yahoo.comThese fries are delicious! I especially love the crispy coating.
Davie uch
davieu@yahoo.comI was skeptical at first, but these fries are actually really good. I'll be making them again soon.
Rabi Rabi
r-r@yahoo.comThese fries are a game-changer! So much better than the frozen kind.
GiYAN k Kumar
k_g@gmail.comI've tried this recipe several times and it never disappoints. My friends rave about these fries.
Afro lloyd
la@yahoo.comGreat recipe! I made these fries for my family and they loved them.
muigai muhoho
muhohom@gmail.comFollowed the recipe to a T and my fries came out perfect. Thanks for sharing!
Eva Williams
williams_eva32@yahoo.comThese fries are the best! They're crispy on the outside and fluffy on the inside. I'll definitely be making them again.