Easier Pommes Frites
Side-step the traditional double frying method with this recipe's rewarding bake-then-fry approach.
Serves2
Prep10 minutes
Cook1 hour
There are few things that rival a crisp sliver of freshly fried potato. Fries are the world’s most perfect food. Crispy, salty and fatty, they light up the pleasure centers in the human brain (scientific fact!).
Pomme frites literally means fried potatoes. Originating in Belgium, pomme frites are simply what we Americans know as french fries. Traditionally fried in beef tallow for extra flavor, they are the national snack of Belgium.
Making your own pomme frites at home can be easy and rewarding. Most recipes call for a two-step frying process at different temperatures. This recipe streamlines the process by first gently baking the potatoes under a foil lid. It’s much less messy than frying and draining and frying again. Adding garlic and rosemary to flavor the oil is an idea inspired the fries at I Sodi, a Tuscan restaurant in New York City by chef Rita Sodi.
Why Do I Cook Pomme Frites Twice?
The two-step cooking process ensures the potatoes are fully cooked from the inside out and that the starches are gelatinized, thereby ensuring a crispier fry.
Best Pomme Frites Dipping Sauces
Mayonnaise is the perfect dipping sauce for a platter of pomme frites. Some other dipping sauces are as follows:
- Plain or spicy tomato ketchup
- Blue cheese dip
- Thai sweet chili sauce
- Honey mustard
- Mango chutney
- Hot sauce
Pomme Frites Seasoning
It’s common practice to keep the seasoning on pommes frites fairly simple so the focus can be on the dipping sauce or the dish the fries are served with. If you want to switch it up, consider seasoning the fries with the following:
- Ranch seasoning mix
- Finely grated Pecorino and lots of freshly ground black pepper
- Old Bay seasoning
Pommes Frites Recipe
Side-step the traditional double frying method with this recipe's rewarding bake-then-fry approach.
Prep time 10 minutes
Cook time 1 hour
Serves 2
Nutritional Info
Ingredients
- 2 1/2 pounds
large russet potatoes (3 to 4)
- 4 cups
plus 2 tablespoons vegetable oil, divided
- 1 teaspoon
kosher salt, plus more for seasoning
Cooking spray
- 4 large cloves
garlic
- 4 sprigs
fresh rosemary
Ketchup or mayonnaise, for serving
Instructions
Arrange a rack in the middle of the oven and heat the oven to 325°F.
Peel 2 1/2 pounds russet potatoes. Cut and discard a 1/8-inch thick slice from each long side so the potatoes slit flat. Cut lengthwise into 1/2-inch-thick planks. Stack 2 to 3 planks, then cut lengthwise into 1/2-inch-thick fries. Repeat with the remaining planks.
Place the fries in a colander and rinse under cold water. Drain and transfer to a large bowl. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and toss until evenly coated. Coat a rimmed baking sheet with cooking spray. Add the fries and spread into an even layer. Cover tightly with aluminium foil.
Bake the fries until almost tender (a metal cake tester or skewer inserted in one should meet with a slight resistance), 30 to 35 minutes. Uncover and let the fries cool completely, about 20 minutes. Carefully pour off any liquid on the baking sheet.
Lightly smash 4 garlic cloves with the side of a knife, just enough to break the skin. Place the garlic, 4 fresh rosemary sprigs, and the remaining 4 cups vegetable oil in a large saucepan or Dutch oven and heat over high heat until the oil is 350°F, 15 to 20 minutes. To test if oil is ready without a thermometer, drop a piece of potato into the oil. If vigorous bubbles form around the piece, the oil is ready. Meanwhile, line a rimmed baking sheet with paper towels.
Add all the cooled fries to the oil and reduce the heat to medium-high. Fry, gently stirring occasionally, until golden-brown and crispy, 20 to 25 minutes. Transfer the fries to the prepared baking sheet with a spider or slotted spoon and lightly season with more kosher salt. Serve immediately with ketchup or mayonnaise.
Recipe Notes
Make ahead: The potatoes can be pre-cooked in the oven up to 1 day ahead. Store in an airtight container in the refrigerator. Let come to room temperature before frying. Fries are best eaten right away.