Pommes Frites

The problem with looking at cookbooks is everything looks so good. So when I saw some pictures for Pommes Frittes and didn't have to deep or double fry I was all for it.  We've been trying to eat healthier. No cookies for breakfast. Even added fish sometimes. Healthy is good but sometimes you just need a good batch of salty French fries. And this one was quick.And in my kitchen a bit dangerous.

Read the directions first, yeah I know, me and directions? This is frying. Hot oil. Really hot oil. I was following the directions. Got out my trusty cast iron skillet. Put the heat to medium-high to get the oil to 325 degrees, gated the dogs out of the kitchen. We were good to go. Sort of.

One big mistake! These were made on a julienne slicer. And very moist. Keyword with frying is dry. The potatoes need to be dry and the julienne slicer clumped them together and I didn't dry them well enough. Major clump. Caused a pretty big oil spill that scared me out of my wits. I won't show you what the dish towel looked like. Or discuss the smoke alarms. But after I got it all cleaned up and tried again they did end up tasting great. And our early dinner ending up being sometime after 8:30pm. And no one said a thing. They must be used to me by now.

It was served with a spicy mayo and a roasted chicken.

The mistake...

 But practice makes somewhat perfect and the last few batches came out good. I went back to slicing with a knife, they weren't as moist so there was no oil spilling over. And I dried them really well. Can't stress that enough.

 

Dry the potatoes very well and all will be right in the potato world.

Pommes Frites

adapted by There's Always Thyme to Cook

Source: A Bird in The Oven by Mindy Fox

Printable Recipe

8 Russet Potatoes, washed, peeled, thoroughly dried and cut into 1/4-inch sticks

vegetable oil, for frying, leaving plenty of room from the top of the skillet

salt and pepper, to taste

Spicy Mayo:

Mix together some mayonnaise and

Sriricha, to taste, add more less depending how you like it.

In a deep skillet, heat the oil to 325 degrees F. Use a deep-fat thermometer to check the temperature. Carefully, in small batches, fry the potatoes to a deep golden brown. Carefully remove the potatoes from skillet using a slotted spoon and transfer to a baking sheet lined with paper towels to drain. Let the oil get back to temperature in between batches. Sprinkle with salt and pepper. Serve immediately.

Joining 

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and

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