📝 About This Recipe
The quintessential French side dish, these Pommes Frites are a masterclass in the contrast between a shatteringly crisp exterior and a fluffy, cloud-like interior. Originating in the heart of Francophone culinary tradition, the secret lies in the double-fry method and the selection of high-starch potatoes. These aren't just fries; they are a golden, salty delicacy that elevates any meal from simple to sophisticated.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Bintje Potatoes (large, scrubbed clean)
- 2 quarts Cold Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to soaking water to maintain structure)
The Frying Medium
- 2 quarts Peanut Oil or Beef Tallow (high smoke point oil is essential)
The Seasoning
- 1 tablespoon Fine Sea Salt (adjust to taste)
- 3 pieces Fresh Thyme Sprigs (optional, for infusing the oil)
- 1 pinch Fleur de Sel (for a finishing touch)
Classic Garlic Aioli (Dipping Sauce)
- 1 large Egg Yolk (at room temperature)
- 2 pieces Garlic Cloves (grated into a paste)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil (poured in a slow stream)
- 1/4 teaspoon Kosher Salt
👨🍳 Instructions
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1
Peel the potatoes and slice them into uniform sticks, approximately 3/8 inch (1 cm) thick. Consistency is key for even cooking.
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2
Place the cut potatoes in a large bowl and cover with cold water and 2 tablespoons of vinegar. Let them soak for at least 30 minutes to remove excess starch.
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3
While the potatoes soak, prepare the aioli by whisking the egg yolk, garlic, mustard, and lemon juice in a medium bowl until well combined.
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4
Slowly drizzle the olive oil into the egg mixture, whisking constantly and vigorously until a thick, creamy emulsion forms. Season with salt and refrigerate.
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5
Drain the potatoes and rinse them under cold running water until the water runs completely clear.
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6
Spread the potatoes onto a clean kitchen towel or paper towels and pat them thoroughly dry. Any moisture left will cause the oil to splatter.
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7
In a heavy-bottomed pot or Dutch oven, heat your oil to 325°F (160°C). Use a deep-fry thermometer to ensure accuracy.
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8
Working in batches, carefully lower the potatoes into the oil. Blanch them for 5-6 minutes until they are soft and pale, but not yet browned.
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9
Remove the blanched fries with a spider skimmer and drain them on a wire rack set over a baking sheet. Let them cool to room temperature for at least 15 minutes.
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10
Increase the heat of the oil to 375°F (190°C). This higher temperature is what creates the crispy crust.
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11
Fry the potatoes a second time in batches for 2-3 minutes, or until they turn a deep, golden brown and feel crisp to the touch.
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12
Transfer the hot fries immediately to a large metal bowl lined with a single paper towel.
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13
While still piping hot, sprinkle generously with fine sea salt and toss vigorously to coat every fry.
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14
Discard the paper towel, add a final pinch of Fleur de Sel, and serve immediately while the exterior is at its peak crunch.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes will never achieve the desired fluffiness. The vinegar soak is a secret trick that helps the potato cells hold their shape so they don't fall apart. Never crowd the pot; frying too many at once drops the oil temperature and results in greasy, limp fries. For an extra layer of flavor, fry a few sprigs of thyme or rosemary in the oil during the second fry. If you have time, freezing the fries after the first blanching step actually improves the final texture.
🍽️ Serving Suggestions
Serve alongside a classic Steak Frites with a dollop of Maître d'Hôtel butter. Pair with a chilled glass of dry Champagne or a crisp Belgian Ale to cut through the richness. Offer the homemade garlic aioli and a side of Dijon mustard for authentic dipping options. Serve as an accompaniment to Moules Marinières (steamed mussels) for a traditional Belgian-French feast. Use as a base for a gourmet poutine by adding duck confit and cheese curds.