French Fries
French fries, aka Pommes Frites, are one of best ways to have potatoes. On their own, with sauce, or as a side dish for braises to burgers, making your own can be satisfyingly delicious.
French fries, aka Pommes Frites, are one of best ways to have potatoes. On their own, with sauce, or as a side dish for braises to burgers, making your own can be satisfyingly delicious.
Side Dish
4
Helen Park
French fries, aka Pommes Frites, are one of best ways to have potatoes. On their own, with sauce, or as a side dish for braises to burgers, making your own can be satisfyingly delicious.
2 pounds Idaho potatoes, washed
Vegetable oil for frying
Fine sea salt
Cut the potatoes into ½” sticks. For added stability, make a ½” slice on one of the sides of potato to create a stable flat side. Turn the potato to use that flat side as a stable base and continue making slices and sticks until all of the potatoes are cut.
Rinse the potatoes under cold water until the water runs clear.
Leave the potatoes to soak 15 minutes and rinse the potatoes in water again.
Heat the frying oil in a pan over medium heat to 275F.
Prepare a half sheet tray lined with a resting rack or parchment paper.
When the oil is ready, cook potatoes in small batches in the oil for 4-6 minutes or until the potatoes are cooked through.
Drain them on the prepared tray. At this point the fries can be stored in the fridge or freezer if making them ahead.
To finish the fries, heat the oil to 350F and fry the potatoes in small batches again until golden brown and crisp.
You can make batches of fries ahead of time and freeze them on trays lined with parchment paper. Once frozen repackage the frozen fries to save space. Give each portion a finishing fry as you go et voilá.
The potatoes can be cut and rinsed ahead of time to cook later. After rinsing the potatoes until the water runs clear, store them in a container of clean water, refrigerated, up to 2 days.
Questions? Contact helen@laboiteny.com
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