Pommes frites
Instructions:
Make sure to use at least a 5-quart saucepan so the oil won’t bubble over. 8 russet potatoes 2 to 3 quarts vegetable oil 1 tablespoon coarse salt
S E R V E S 8 T O 1 0
- Peel the potatoes, if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
- Heat the oil in a large saucepan (at least 5 quarts) to 325ï€ 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.
- Raise the heat of the oil to 375ï€ F. Preheat the oven to 250ï€ 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.