Pomme Frites or Homemade French Fries
I have a tremendous backlog of recipes to get to on this blog, I've been doing some intense cooking lately, more cooking than blogging. Braised Beef Short Ribs, Sandwich Cubano, Gnocchi with Bolognese Ragu, Lasagne (last night) with left over Bolognese that I turned into more of a sauce, (also with Bechamel), Barbecued Beef Back Ribs, Pommes Frites, Celeriac Remoulade as a root recipe to my Shrimp Remoulade recipe at New Orleans Cuisine, and Chicken Saltimbocca with Sage Beurre Blanc. :0 I will get to them, I swear! I have them all handwritten. First things first, the good old American French Fry, or Pommes Frites in the French Bistro world. It always amazes me how many restaurants serve French Fries in the States, and how few places actually make them decently! Try them at home sometime, it's a bit of a process, but well worth the effort. The recipe:
Pommes Frites or French Fries
Large Russet Potatoes (about 2 per person)
Peanut Oil preferably, or Vegetable Oil alternatively (3 inch depth in a large saucepan)
Cut the Potatoes, skin on, into 1/4" thick strips, a Mandolin will save you a hell of a lot of time, Not to mention, conformity of size = even cooking! I cut mine by hand, because I don't have a Mandolin at home. Cut the potatoes in half, then in half again, then starting on the flat side, in 1/4 " slices. Stack the slices and cut into Fries. Discard any misshapen, would be Fries. Cover these in cold water. Change the water at least three times, or until the water is clear, then soak for about 1 hour.
The first frying is basically to cook the potatoes through. If you've ever tried to make Pommes Frites by skipping this step, you now know the necessity of the first frying. Heat the oil to 320 degrees F. Drain, then dry the Frites with paper towels, I also put mine through a salad spinner. Water will break down your frying oil (as will salt). When the oil is hot and the Frites are dry, drop them in batches, DO NOT over crowd! Fry for about 4-5 minutes or until they're cooked through, but NOT Browned. Remove to a paper towel lined plate. Reserve the oil. You can do these a few hours ahead, leave them, as is, at room temperature.
Heat the oil to 365-375 degrees F. When you're ready to serve the Frites, drop them in batches, as in the First Frying. Fry until they're a nice Golden Brown and Crispy! Remove onto a plate or baking sheet lined with dry Paper Towels. Season liberally with Kosher Salt. Serve immediately.
**In a future post at New Orleans Cuisine, I will showcase Souffle Potatoes, which are fried Potatoes filled with air, made famous by Antoine's, Galatoire's, and a few more of the "old line" restaurants. They're wonderful, and the frying technique is similar to this one, you'll see. Coming very soon!