Sunday recipes: Pommes frites
Learn how to make pommes frites
Last Updated: 277 days ago
Makes 8 servings
3-4 cups of peanut oil (for frying)
2 lbs. Idaho or russet baking potatoes – peeled, rinsed, and dried
sea salt to taste
Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters. Heat the oil to 375ºF.
Using a chef’s knife or a mandolin cut the potatoes into sticks ¼” wide and about 3” long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 2 cups each.
Fry the potatoes in batches until they are golden brown and crisp, 5 to 7 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.
Chef's tips: For additional flavor pommes frites can be sprinkled with truffle oil, cheese and parsley.
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.