Pomme Frites // the best fries you ever had

February 21, 2013

I don't know what it is, but ever since school started back this week I feel like the most fatigued mess there is. If y'all have any solutions, share them. Coffee just makes me crave things, so downing coffee at work is a no go. Plus after a certain amount of caffeine I feel worse and within a few days my eyes start twitching. Ugh. 

On another note, I had met my first goal weight for the year on V-Day, but after our little Valentine's dinner I am so far from it, its sad. I swear, my weight jumps around like crazy. Funny thing is though last week I was cravings free...this week I could eat bread until I went into a coma. Waking up at 1am wanting carbs is not a sleep trait I'd like to maintain. 

Part of our little Valentie's dinner, that was amazing by the way, were these Pomme Frites that I only make on Valentine's. They are hands down the best fries either of us have ever eaten, if only I had a mandolin I could make them even skinnier. But that doesn't matter, they are so, so good. Jeremy asked me to make more for months after last year's dinner, you'd be happy to know I didn't. My body just can't stand eating like this more than once or twice a year. 

No lie. That is why I feel like a bloated whale, I ate like I was owed it on the day's following Valentine's. Then again, if you are having a special day, a massive craving for fries, a fish fry, or really just wanting to impress someone with your french fry skills this recipe is the way to go:)

Pomme Frites
serves 4 (or 2 piglets)

2 large russet potatoes
canola oil (I use one full large bottle)

Cut potatoes into french fry shape, I cut mine in half, then half again, and begin slicing from that point. Soak potatoes in ice water for 30 minutes. While potatoes are soaking heat oil on the stove in a large pot (stock pot) on medium heat until it reaches fry temp. 

I don't have a thermometer so I just gauge it by dropping a potato or some flour in to see if the oil is fizzing and ready. I also keep my oil fairly deep, you are not shallow frying here:) 

After 30 minutes, remove fries from the water and pat dry. In batches, you don't want to crowd the pan, begin to place fries into the oil. Cook fries for 6-7 minutes. They will not get any color at this stage. Continue to cook of of the batches until you are done. Be sure not to salt at this stage. When the first stage of frying is done, begin placing batches of fries back into the oil for 2-3 minutes, or until they achieve the color and crispiness you desire. Salt batches of fries as they come out of the oil, and serve. 

The double frying method really makes for amazing fries that taste just like the type of you get nice fine dining steak houses. The only thing keeping mine from being exactly like what I had at the restaurant we worked at in college is that I don't have a mandoline and can't slice thin enough. Let me know how you like them, if you try them. If you have any other questions about how I fried mine feel free to email, or tweet me. The directions may be a little confusing.