Pommes Frites | French Fries
by Dawn T in Rouxbe Videos
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Pommes Frites | French Friesby Dawn T in Rouxbe Videos Crispy, homemade fries are soft on the inside and crispy on the outside. Simple to make, these twice-cooked fries make for a sinful and delicious treat!
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Step 1: Preparing the Potatoes
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To make French fries, it’s best to use a high-starch potato, such as russet potatoes. First, peel the potatoes, if desired, and store in cold water. Before cutting each potato, dry it and then cut a bit off one side to prevent it from slipping. Cut the potato into strips about 3/8"-inch by 3/8"-inch wide. The potatoes can be cut any size you like. Just make sure they’re evenly cut so they cook at the same rate. You can also use a mandoline to cut the potatoes. Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.
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Step 2: Heating the Oil
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To begin, attach a thermometer to a large, heavy-bottomed pot. Make sure the prong doesn’t touch the bottom of the pot so you obtain an accurate reading. Pour enough oil to reach about 2"-inches high. Heat the oil over medium to medium-high heat until it reaches between 300º to 325º degrees Fahrenheit or 150° to 170° degrees Celsius.
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Step 3: Blanching the Potatoes
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To blanch the potatoes, first set up a baking tray with paper towels or a clean kitchen cloth. Then gather a spider and make sure the oil is at the correct temperature. Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they don’t splatter once they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1½ to 2 minutes or just until softened slightly. You might also want to use a timer so you can time each batch. This will ensure that all of the potatoes cook evenly. When blanching the potatoes, they should not turn golden at all. When they are ready, remove them from the oil and place onto the baking tray. The potatoes should be just cooked through but still have some resistance when you squish them. Continue to blanch the potatoes in batches, making sure the oil has returned to the proper blanching temperature each time before adding more. If the oil is too cold, the potatoes will absorb more oil and be greasy. Once all of the potatoes have been blanched, arrange them on the tray so they don’t stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking. Chilling the potatoes allows them to dry and, therefore, brown better once they are returned to the oil for the final cooking. |
Step 4: Cooking & Serving the French Fries
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Once the potatoes have completely chilled, heat the oil to 400º degrees Fahrenheit or 200° degrees Celsius. Gather a large, stainless-steel bowl. When the oil is ready, fry the potatoes for the second time. Place a handful of the potatoes onto the spider and lower into the oil. It can take anywhere from 1 1/2 to 5 minutes, depending on how crunchy you like your fries and how thick they were to begin with. Once crisp and golden, remove them from the oil and place them directly into the bowl. It’s important to season the potatoes while they’re nice and hot to ensure the seasoning sticks. Then give them a toss and serve immediately while you cook the next batch. Of course, these delicious fries would not be complete without some ketchup or garlic aioli.
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Notes
When cooking the first batch, use a timer so you can gauge how long each additional batch will take.
The fries are best served, piping hot, right out of the oil. If you need to, you can keep them warm in the oven while you finish cooking them.
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Comments
I've tried using many recipes for fries, and this was definitely the best. They also let my guest join the fun, as I had them man the fry station as I did the rest of the cooking.
The last few batches I topped them off with Parmesan cheese and they were a hit.
I've made fries before with a little home deep fryer, but I'd never cooked them on the stove before. I had no trouble following the recipe and I was really happy with how the fries turned out.
I used canola oil, because that's what I had lying around, they tasted fine, next time I think I'll try a peanut and canola mix.
Love the idea that you can prep the fries give them one round of frying then leave them over night. This will make a really fun snack for guests.
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I really like those classic french fries, but what like even more is the coated kind you find in some restaurants. Does any one have any ideas on how to cook those fries ?
So I am making them right now and they are def. turning gold quick!
What's wrong? Is my oil too hot? My therm only goes up to 220:(
Yes the oil is likely too hot...but of course I am somewhat guessing as I am not there. I always use a deep-fry thermometer when making fries, as I want them to be perfect every time.
Try turning the oil down...wait...and then try again.
i made a dinner for my family with steamed mussels and this french fry recipe, with different dipping sauces. it was amazing!!! blanching correctly was really important. i noticed that after a few batches, it was taking longer to fry them. what is best to do when that happens?
The best thing to do when the temperature of the oil drops in temperature, is to wait for it to return to the proper temperature before adding any more potatoes.
Each batch that you make will cool the oil, so you should wait before adding the next batch. Once you reach the correct temperature you can then fry another batch (just like the blanching in step 3).
Hope this helps! Glad you liked the fries...I sure could go for some right now.
How many times the oil can be reused, and what's the best way to store it (i.e., in glass and in the fridge)?
Is blanching necessary so that the fries will be completely cooked and not saturated once they are golden?
Each time the oil is used, it should be cleaned. Once it is cool, strain it through cheesecloth or a coffee filter to remove any burnt bits of food/debris. The oil can be stored in a tightly-sealed container at room temperature. Depending on what you are cooking, the oil may be used a few times if you are frying neutral-flavored foods; however, if you are deep frying foods such as fish, which will lend flavors to the oil, you might be able to only use it a couple of times. Make sure the oil does not smell off or rancid.
Keep in mind though that even if you strain the oil, it can still contain particles of food. By overusing oil, the smoking point of the oil will be even lower...meaning that you won't be able to heat it as high. Foods will then have to spend more time than necessary in the oil to cook through and will ultimately absorb more grease.
Potatoes that are just fried once will have a nice crust but will quickly soften from the moisture inside. Blanching helps to cook the interior and thicken the starches on the surface of the potatoes...so when you fry for the second time at a higher temperature, a good crust is formed and the moisture inside is at a minimum. Hope this helps!
Is there anything to blanching the potatoes in hot liquid such as boiling water or milk instead of blanching in oil?
You can blanch in water. You just have to be very careful not to overcook the potatoes, otherwise they will fall apart. You also much dry the potatoes really well before deep frying. If not the water will cause the hot oil to splatter and spit.
:)
I was watching a cooking show the other night and noticed that they blanched the potatoes in water twice and two different tempartures, but they did not tell us what they were other than to say one was hotter than the other. Any idea's on what the proper temps would be? They then cooked them twice in oil and they came out very crunchy on the outside and soft on the inside as they should be.
Thanks
Jerry
Hard to say what temperatures that particular recipe or cooking show blanched the fries at, as there are many ways to cook and/or blanch potatoes.
French fries can be blanched in either water or oil. Generally French fries blached in water are called U.K. style fries, or "chips" as they are called there.
Some say that the water can make the French fries mushy. For this reason some people like to triple blanch: first in water, then twice in oil.
You can read more about this in this article called Heston Blumenthal: Posh chips (the article includes a recipe and also indicates the temperatures used).
Good luck - cheers!
I have 2 US quarts of soybean oil (sold as vegetable oil). Can I use this instead of grapeseed oil?
Indeed you can use vegetable oil instead of grapeseed oil. As the Drill-down states in Step 2, you just need an oil with a high-smoke point. Cheers!
Thanks for the quick response! I did read the drill down, but it just didn't say whether soybean oil had a high smoke point so I wasn't sure. But I have heated the oil up to 360°F and no smoke yet so thanks! I was afraid I was going to have to go back to the store and return it. But thankfully I didn't have to.
Right now the potatoes are sitting in the fridge, I just finished blanching them. We'll be eating a little late, but that's okay. I had a little trouble getting the oil to the right temperature. But I'm excited to try these! We're having them with hamburgers on freshly made hamburger buns!
Sounds great Andrew...wish I was coming for dinner :-)
I have also updated the "Smoking Point of Oils and Fats" Drill-down to include a few more. Cheers!
Thank you so much, i am starting new to cooking world and just the whole using a pan lesson made learn so much more then i new.. Dose this website really help in becoming a good chef for a top notch restaurant! And were do i begin if i want o be a chef one day.. Im already 21 am i to old?..
We think that Rouxbe will help you become a better cook but perhaps you might want to read this post on "Love Your Feedback".
You can also start your own post (as this is the comment area for French Fries). Here is the link to start a new post.
You may also want to check out the Cooking School page to see what we have to offer. Hope this helps - cheers!
Can I freeze the blanched fries and crisp them at a later date? If so, how long will they last in the freezer?
You can blanch French fries ahead of time. Just be sure they are blanched enough until they are tender and translucent; otherwise, they can turn black in the center. Also, be sure to chill them after blanching before you freeze them in a single layer. Cheers!