Pommes Frites

Pommes Frites

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Jonathan Ikinaga, student, The Culinary Institute of America, Hyde Park, N.Y.
Sizzle, Fall 2011

Ingredients

2 large russet potatoes
Peanut oil (enough for 3 in. depth in large saucepan)
Kosher salt, as needed for service

Instructions

1. On a mandoline, cut potatoes, skin on, into ¼-inch-thick strips. Cover in cold water. Change water at least three times or until clear; soak for 1 hour.

2. Heat oil to 320°F. Drain potatoes; dry with paper towels. Fry potatoes about 4-5 minutes or until cooked through but not browned. Remove to paper towel- lined plate. Reserve oil.

Sizzle - Fall 2011 Issue

Yield

4 servings

Tags

Side, Sizzle, Vegetarian

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!