Best Pommes Frites Recipes

POMMES FRITES

Steps:

• Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
• Preheat a deep pot of oil to 325 degrees F.
• For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
• Raise the temperature of the oil to 375 degrees F.
• For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
• Serve with favorite dipping sauce.
• Mix all ingredients together.
• Mix all ingredients together

STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

• Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
• Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
• Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
• Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
• Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

POMMES FRITES

Steps:

• Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
• Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
• Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.

BELGIAN FRIES (POMMES FRITES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat oil to 325°F.
• Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
• Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.

BAKED POMMES FRITES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.
• Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven, allow to cool for 1 or 2 minutes and serve.

POMMES FRITES (FRENCH FRIES)

Steps:

• Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately.

POMMES FRITES (BELGIAN FRENCH FRIES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325 F. Cut the potatoes into sticks 1/2-inch wide and 2-1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lighly colored but not browned. If your fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325 F in between batches. At this point the frietjes can rest for several hours at room temperature until you are almost ready to serve them. Heat the oil to 375 F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

BISTRO POMMES FRITES

Steps:

• Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
• Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
• Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.

AIR FRYER POMMES FRITES

Steps:

• 1. Preheat the air fryer to 380°F 2. Remove the French Fries from the bag and empty into a medium to large bowl 3. Pour 1 teaspoon olive oil over the top of the French Fries and toss the fries to coat them with the oil, then sprinkle with salt 4. Place an even layer of fries into the air fryer tray 5. Cook the fries at 380°F for 10 minutes 6. While the fries are cooking, make your seasoning mixture by combining grated parmesan cheese, shredded parmesan cheese, minced garlic, cajun seasoning, parsley, and kosher salt in a bowl 7. When the fries are finished cooking, remove the fries and place on a lined baking sheet 8. Sprinkle your seasoning mixture over the top of the fries 9. Use a spatula or tongs to serve 10. Enjoy!!!

POMMES FRITES (FRENCH FRIES) WITH FRESH MAYONNAISE

Steps:

• Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F. Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVA® towels. This will prevent splattering of hot oil. Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVA® towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete. Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVA® towel lined plate and salt immediately while they're piping hot. Mayonnaise Preparation: In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper. Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day. Presentation Tip: To serve the fries Belgian-style, twist a decorative VIVA® towel inside a small vessel to form a cone shape. Crumble up a VIVA® Choose-A-Size towel and place inside the bottom of the cone to absorb any excess oil. Fill with French fries.

POMMES FRITES

Steps:

• Peel potatoes and cut lengthwise into slices 3/8 inch thick. Cut each slice lengthwise into strips 3/8 inch wide. Rinse potatoes in 3 changes of cold water. Then place in a bowl filled with ice water and let stand for 5 minutes. Meanwhile, pour oil to a depth of 3 inches into a deep, heavy pan. Heat to 325°F. While the oil is heating, line platters or trays with paper towels. Drain potatoes and thoroughly dry with kitchen towels. (Wet potatoes may stick together and will cause the oil to splatter.) Carefully lower them in the pan of oil using a skimmer or tongs. The oil will expand and cover the potatoes. Do not add too many potatoes at one time or they will not cook evenly. Fry until the potatoes are just beginning to brown, about 10 minutes. Remove the basket and set it over a bowl to drain, then transfer the French fries to paper towel-lined trays or platters for at least 10 minutes or for up to 2 hours. If removing with a skimmer or tongs, place the French fries directly on lined trays. Just before serving, line additional trays or platters with paper towels. Reheat the oil to 375°F and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Remove the basket and set it over a bowl to drain, then turn the French fries out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays. Place in a serving bowl or basket, season with salt and serve immediately. Serves 4.

POMMES FRITES WITH CHIPOTLE AIOLI

Steps:

• Heat oil in deep-fryer to 375 degrees F.
• Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.
• Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.

POMMES FRITES WITH PARSLEY BUTTER

Steps:

• Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.
• Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.
• Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.
• To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

HOMEMADE MAYONNAISE FOR POMMES FRITES

Steps:

• Combine oils in a glass measuring cup. Place egg, mustard, and salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
• With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/4 cup oil); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 3 days.

POMMES FRITES

Steps:

• Heat oil in a deep fryer to 300 degrees F. Using a mandoline cut potatoes into shoe string shapes. Add potatoes to deep fryer. Fry until just cooked through, Using a spider, remove potatoes from oil to paper towels. Increase heat in fryer to 400 degrees F. Add the potatoes back to oil and cook until golden brown. Remove and drain again. Salt to taste.
• Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

STEAK HACHé WITH POMMES FRITES & CHEAT'S BéARNAISE SAUCE

Steps:

• Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
• In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
• Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
• Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.
• When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you'd prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
• Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the Béarnaise sauce on the side.

MIYAZAKIGYU WAGYU RIBEYE WITH BEARNAISE SAUCE AND POMMES FRITES

Steps:

• PREPARING THE POTATOES (FIRST FRY): Heat the vegetable oil in a large pot on medium-high heat until it reaches 300°F. Make sure your potatoes have been cut into long strips, and then fry the potatoes in batches.When the potatoes float, pull them out with a slotted metal spoon. Place the potatoes on a cookie sheet to drain. Once all of the potatoes have been par-cooked, place the cookie sheet (with the potatoes on it) in the freezer for 1 hour.
• PREPARING THE MIYAZAKIGYU WAGYU RIBEYE: In a large cast iron skillet, heat 2 tablespoons of grapeseed oil until almost smoking. Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.Add the ribeye to the cast iron skillet, and sear the steak on both sides for 2 minutes (for a medium-rare finish) until it's a nice golden brown.
• PREPARING THE POMMES FRITES (SECOND FRY): Take the par-cooked (already fried once) potatoes out of the freezer.Reheat the vegetable oil (that was used for the first round of frying) on medium-high heat until it reaches 360-380°F. Toss the par-cooked potato strips in the rice flour.In batches, fry the potatoes for a second time until they are golden brown.Pull the potatoes from the pot with a slotted metal spoon.Let the oil drain off. Toss in a bowl.Season immediately with kosher salt, freshly ground black pepper, and a little bit of ancho chile powder. Repeat the process until all of the pommes frites are done.
• PREPARING THE BEARNAISE SAUCE: In a saucepan over medium-high heat, put the white wine vinegar, white wine, minced shallots, crushed black pepper-corn, and 1 tablespoon of chopped tarragon leaves (reserve the remaining chopped tarragon leaves for later) into a small saucepan.Bring just to a boil, and then reduce the heat to a simmer. Cook for approximately 7 minutes until there are only 2 table-spoons of liquid left.Strain the liquid into a medium-size metal bowl, and discard the solids. Set aside to cool. This is your vinegar reduction.Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Then, turn off the heatGrab the bowl with the vinegar reduction, and add the egg yolks. Whisk until the mixture is frothy (lots of little bubbles). Place the bowl on top of the saucepan with the recently boiled water (making sure that the water does not touch the bot-tom of the bowl).While the bowl is sitting over the saucepan, continue to whisk the yolks until they thicken. This takes approximately 5 to 7 minutes (you should just about double the volume of the yolks). In a steady stream, whisk in the melted unsalted butter. Whisk fast to combine and emulsify. Remove the bowl from the saucepan occasionally to check the bottom of the bowl with your hand - make sure it is not getting too hot, as you don't want to overcook the eggs. Taste the sauce, and season with kosher salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining 1/3 tablespoon of chopped tarragon leaves. This is your bearnaise sauce.
• FINAL STEPS: Slice the rested Miyazakigyu Wagyu ribeye into half-inch pieces.Top with the bearnaise sauce, and serve with the pommes frites.Enjoy!

POMMES FRITES WITH PARSLEY BUTTER

Steps:

• 1. Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. 2. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. 3. Dry the potato sticks thoroughly to keep the hot oil from splattering. 4. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. 5. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags. 6. Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. 7. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. 8. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually. 9. To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.