POMMES FRITES

POMMES FRITES image

Yield 4 Servings

Number Of Ingredients 3

2 lb. baking potatoes, each about 4 inches long
Vegetable oil for deep-frying
Sea salt, to taste

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.