French Fries | Pommes Frites

Serves 2

Umm, let me explain the small amount of fries. We couldn’t keep our fingers off of them long enough to get a picture! I don’t need to tell you – French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself! 🙂

NOTE: Please read my Technique post all about French Fries.

Ingredients:

2 extra large baking potatoes (about 2.5 pounds total)
quart of vegetable oil
salt

Method:

1.  Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks.

2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other.

3. Carefully dry off potatoes with towels right before frying.

4. Preheat oil to 320F. Cook fries in small batches (about a handful at a time) for about 5 minutes, or until cooked through but not brown. Be sure to let oil heat up between batches. Drain over a cookie sheet.

This is what my handful looks like:

Let fries sit for about 30 minutes.

5. Heat oil to 375F. Cook fries until light brown and crispy, about 2-4 minutes. Drain over a cookie sheet. Sprinkle with salt and serve immediately.

French Fries | Pommes Frites
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Print Recipe
French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself!
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
French Fries | Pommes Frites
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself!
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 2 extra large russet potatoes
  • 1 quart vegetable oil
  • salt
Servings: people
Units:
Instructions
  1. Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks.
  2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other.
  3. Carefully dry off potatoes with towels right before frying.
  4. Preheat oil to 320F. Cook fries in small batches (about a handful at a time) for about 5 minutes, or until cooked through but not brown. Be sure to let oil heat up between batches. Drain over a cookie sheet. Let fries sit for about 30 minutes.
  5. Heat oil to 375F. Cook fries until light brown and crispy, about 2-4 minutes. Drain over a cookie sheet.
  6. Sprinkle with salt and serve immediately.

2 Comments

  1. Pingback: Belgium ❀ Moules Frites « Where the Food Is

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