Belgian pommes frites
Potatoes cut into sticks, soaked and dried, then fried twice for a tender center and a crisp, golden exterior. Makes 4 servings; times are estimates.
This version of pommes frites uses floury potatoes and a double fry: first at a moderate temperature to cook them, then at a higher temperature to brown them. The listed oil is the amount for deep-frying; some may remain unused.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cut the potatoes
Peel the potatoes and cut them into evenly sized sticks, about 1 cm thick. Uniform pieces help them cook at the same rate.
Ready to continue when: The sticks are similar in thickness, with no unusually large or thin pieces.
15 min - 02
Soak the potatoes
Put the sticks in a bowl of cold water and soak them for 30 minutes. Then drain them.
Ready to continue when: Thirty minutes have passed and the sticks have been drained.
30 min - 03
Dry the potato sticks
Spread the sticks on a clean towel or paper towels and dry them thoroughly. Heat the oil to 150°C in a pot suitable for deep-frying.
Temperature: 150 °C / 302 °FReady to continue when: The sticks feel dry and the oil reaches 150°C.
5 min - 04
Fry the potatoes for the first time
Fry the sticks in small batches for about 5–6 minutes per batch, until tender but not browned. Drain them as you remove them.
Temperature: 150 °C / 302 °FReady to continue when: The sticks are tender and pale, with no browned surface.
15 min - 05
Rest the potatoes
Let the drained sticks rest for about 20 minutes before frying them again.
Ready to continue when: They have rested for about 20 minutes before the second fry.
20 min - 06
Brown and season
Heat the oil to 190°C. Fry the sticks again in small batches for about 2–3 minutes per batch, until golden and crisp. Drain them and season with the fine salt while they are still hot.
Temperature: 190 °C / 374 °FReady to continue when: The sticks are golden and crisp, and the salt clings to their hot surface.
8 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.