Recipe

Taking this as classic French potato strips (pommes frites) — say if you meant triple-cooked chips or a French potato gratin.

Classic Pommes Frites

Name: Classic Pommes Frites
Ingredients: 2.5 lbs Russet potatoes (about 4 large potatoes), peeled; 2 quarts peanut oil (or high-heat neutral oil, for frying); 1 1/2 teaspoons fine sea salt

France

4 servings | 1 hour

Sources: Cross-checked against Serious Eats and classic French culinary technique

4 servings

You’ll need

3 items · tap to check off

Make it step by step

9 steps · 55 min of timed cooking

Cut the potatoes lengthwise into uniform 1/4-inch thick strips.
Submerge the potato strips in cold water for 30 minutes to wash away excess surface starch.⏱ 30 min
Drain the potatoes and pat them completely dry using clean kitchen towels.
Pour the oil into a large Dutch oven and heat over medium until a thermometer reads 325°F.
Fry the potatoes in two batches for 5 to 6 minutes until tender but pale, without browning.⏱ 6 min
Transfer the blanched potatoes with a slotted spoon to a wire rack and let cool for 15 minutes.⏱ 15 min
Raise the stove heat until the oil temperature reaches 375°F.
Fry the potatoes in two batches for 3 to 4 minutes until deeply golden and crisp.⏱ 4 min
Transfer immediately to a wide bowl, toss with the salt while piping hot, and serve.

💡

Chef’s tip · Salting the fries the second they emerge from the hot oil allows the residual surface oil to bond the salt tightly to the crust rather than bouncing off.

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