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.
Yield
4 servings
Tags
ACF reserves the right to remove inappropriate comments.
