Pommes Frites (a.k.a. French Fries)
Persons
8
Ingredients
- • 1 pound russet potatoes
- • Peanut oil for frying
- • Kosher salt
Instructions
- Wash the potatoes with cold water, making sure all dirt and grit is removed.
- With a mandolin fitted with a ¼-inch slotted blade, cut the potatoes into long strips.
- Place the raw potato strips into a pot of cold water.
- In a fryer, preheat the oil to 375°. Instant read thermometers are great but in a pinch, you can test heat by throwing one fry in the oil. If it starts a vigorous bubbling, the oil is hot enough.
- When you are ready to cook, take the fries out of the water and dry them well. I use a salad spinner to get as much water out as possible, but you can also dry them on cloth or paper towels.
- Place as many fries in the frying basket as you can while getting good coverage with oil but not over-crowding the fryer.
- Cook the fries in batches until they just begin to show color. Drain and cool on paper towels. Repeat with the next batches.
- While you are letting the perfectly medium rare rack of lamb rest, get your oil temperature back up to 375 to 400°.
- Again, get as many of your precooked fries into the basket while getting good coverage with oil but not over-crowding the fryer.
- Cook the fries until they turn a dark golden brown. You can even cook them a few times, pulling the basket out, letting the temperature of the oil come back up then cooking them again.
- When you get them to that crunchy crisp texture you love, pull them out, let them drain, hit them with a good dose of Kosher salt and serve.
- WARNING: Watch out French fry poachers. You know the type. They hang around the kitchen under the guise of “wanting to help.” If you don’t keep an eye on them, they will poach 50% of your fries before you get the first dish plated.
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