Pommes frites means fried potatoes in French. This process of frying the potatoes twice is called blanching. It helps the potato get a crunchy skin.
- Cook Time
- Prep Time
- 2 Idaho potatoes
- 4 cups canola oil
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
1. Peel potatoes and cut into ¹⁄³-inch thick strips. As you cut, place potatoes into a large bowl filled with cold water.
2. In a large heavy-bottomed pan over medium heat, heat oil to 325°F.
3. While oil is heating, drain potatoes and dry well. Cover a work surface with a layer of paper towels. Place potatoes in oil and cook for 5 minutes. Remove with a slotted spoon and place on the paper towels to drain and cool, about 2 minutes. Increase the heat of the oil to 375° F. Place the potatoes back into the oil for 2 to 3 minutes or until golden. Remove with slotted spoon and drain on paper towels. Season with salt and pepper.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)