Pommes Frites with Sea Salt and Fresh Cracked Black Pepper

Recipe written by Roosevelt Lewis

This a very simple recipe to make restaurant quality French fries at home. Pommes frites which are more commonly known as “French fries” in the United States is a Belgian dish that is traditionally served in paper cones with some sort of sauce on top. In Belgium they are served with European mayonnaise or curry ketchup. In the United States, ketchup, ranch dressing, fry sauce[1], and tartar sauce are the most widespread accompaniments.  

Serves: 8 servings

Ingredients:

• 8 russet potatoes, peeled and cut into ¼ inch batons
• 1 quart peanut oil
• Sea salt and fresh cracked black pepper
• Tartar sauce, recipe below

• candy-thermometer

Directions:

Peel the potatoes, and cut them into ¼ inch batons.  Stack baton slices, and cut into ¼ inch sticks. Place fries in a bowl with water. When you are ready to cook potatoes, drain potatoes, and then spread onto a sheet pan. Pat dry potatoes. 

Preheat frying pan to 325ºF. Test the oil temperature with a candy-thermometer.

Fry potatoes in small batches for about 4 to 5 minutes until cooked, but not browned. Do not overload pan.

Remove the potatoes using a slotted spoon. Place potatoes on a paper towel lined sheet pan. Allow them to cool to room temperature.

Raise the temperature of the oil to about 375ºF.

For the second fry, fry the potatoes in batches for about 4 to 5 minutes until golden brown and crispy. Remove potatoes, and transfer into a colander or bowl. While still hot season potatoes with sea salt and fresh cracked black pepper.

Serve with your favorite dipping sauce.

Note: You can add bacon fat or duck fat to make these fries even more savory.

Tartar Sauce

Ingredients:

½ cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons sweet relish

Salt and pepper, to taste

Directions:

Mix all ingredients in a bowl.

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[1] Fry sauce is typically one part ketchup to two parts mayonnaise