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French-Fried Potatoes (Pommes Frites)

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
6 ounces (170 grams)

Recipe ID
C00210

Ingredients
US standard
Metric
Potatoes, washed, peeled, cut into strips 2 inch by ¼ inch (5 centimeters by 0.63 centimeters)
5 pounds
2.3 kilograms
Water, cold
As needed
As needed
Oil
As needed
As needed
Salt
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Keep the potatoes in cold water for 1 hour to remove some of the starch. Drain and pat with absorbent paper.
  3. Half-fill the frying basket with potatoes. Dip the potatoes in the oil in a deep-fat fryer at 325°F (163°C), and blanch until almost done. Drain, remove, and spread on a sheet pan lined with absorbent paper. Hold until needed.
  4. Cook only the quantity of potatoes needed, half-filling the basket each time.
  5. Dip the basket in the oil in a deep-fat fryer set at 350°F (177°C).
  6. Fry to a golden brown. The potatoes should be crisp outside but soft inside.
  7. Drain on absorbent paper.
  8. Lightly salt the potatoes.