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Pommes Frîtes

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Cooks' Note

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Recipe information

  • Yield

    serves 8 to 10

Ingredients

8 russet potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt

Preparation

  1. Step 1

    Peel the potatoes, if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.

    Step 2

    Heat the oil in a large saucepan (at least 5 quarts) to 325°F. Remove the potatoes from water; dry very well with paper towels. Working in batches, blanch potatoes 2 minutes (they will not take on any color). Drain well; cool completely on pans lined with paper towels.

    Step 3

    Raise the heat of the oil to 375°F. Preheat the oven to 250°F. Working in batches, fry potatoes until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in the oven while frying the remaining potatoes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrenchEuropeanRusset PotatoPotatoRoot VegetableVegetableSideSnackLunchDinnerNut FreeVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerDeep FryCookbooks
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