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Pomme Frites (Bistro Style!)

Pomme frites
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These pomme frites taste as good as any bistro! They’re oven baked, then pan fried until perfectly crisp. Serve with creamy aioli for dipping.

Ingredients

Scale
  • 2 large russet potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon neutral oil
  • 1 tablespoon butter (or more oil, for vegan)
  • Kosher salt
  • Aioli, for serving

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Mix with olive oil (you’ll season after frying**): Add the fries to a dry bowl and toss them with the olive oil. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Pan fry the fries: Heat the neutral oil and butter over medium heat in cast iron skillet or Dutch oven. When the fries are done baking, transfer half of the fries into the skillet and cook for 1 minute turning several times, until crispy and browned. Remove to paper towel lined sheet and sprinkle liberally with salt. Repeat with other half of the fries.
  7. Taste and add a few more pinches of salt if desired. Serve immediately for the best texture and flavor.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

**If you want to skip the pan frying step, you’ll need to season before baking. Go to Perfect Seasoned Fries.

Find it online: https://www.acouplecooks.com/pomme-frites/