Description
Crispy on the outside, fluffy on the inside, these Easier Pommes Frites bring French bistro flavors home with a simplified, one-fry method that skips the fuss but keeps the crunch.
Ingredients
Scale
- 4 large Russet potatoes
- 4–5 cups vegetable oil (for frying)
- Kosher salt to taste
- 1 tablespoon finely chopped fresh herbs (optional)
- 1 teaspoon garlic powder or paprika (optional)
Instructions
- Heat the vegetable oil in a heavy-bottomed pot to 325°F (165°C).
- Peel and cut the potatoes into ¼ inch batons. Rinse under cold water until clear, then soak for 30 minutes.
- Drain and dry the potatoes thoroughly using a clean towel.
- Fry in batches for 8–10 minutes until golden and crisp. Stir occasionally for even cooking.
- Transfer to a tray lined with paper towels and season immediately with salt.
- Sprinkle optional herbs or spices while still hot if desired.
- Serve hot and enjoy immediately.
Notes
- Soaking the potatoes removes excess starch and helps them crisp up beautifully.
- Make sure the oil is hot enough — use a thermometer for best results.
- Don’t overcrowd the pan to keep the oil temperature steady.
- For a gourmet twist, sprinkle with truffle salt or serve with garlic aioli.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 1g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg