Pomme Frites, (double fried potato sticks)
Source of Recipe
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Pomme Frites, (double fried potato sticks)
peanut oil for frying
4 large russet or Idaho potatoes
Salt to taste
Julienne each potato into 1/4" sticks.
Place the potatoes in a bowl of cold water.
In a heavy deep pot or fryer, heat the oil to 325.
Drain the potatoes of all water and carefully drop in the oil.
Fry the potatoes for about 5 to 6 minutes and remove to the
paper towels to drain.
Raise the heat of the oil to 365.
Carefully drop the potatoes into the oil and fry for 1 or 2
minutes or until crispy and golden. Drain the fries on clean
paper towels.
Salt to taste and serve
To make the crispiest and most successful pomme frites requires little or no skill.
Just a few potatoes, a reliable deep fry thermometer, and a thirsty bed of paper
towels. As the best pomme frite are actually fried twice at two different
temperatures as in the Belgian method.
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