Les Vraies Frites
A simple recipe that is easy to make and so good by following the instructions below for soaked and twice-cooked French frites. Why soak the potatoes and cook them twice, you ask? To make extra crispy fries with a melt-in-your-mouth center for an elevated French Fry dining experience!
Who Invented French Fries?
The French say they invented 'frites', the Belgians also claim the bragging rights, who knows? But frites are today a key part of French culture and its cuisine and this is a simple recipe from northern France.
French fries or chips as they are called in some areas, are also very popular around the world, especially in the UK, USA, and Canada.
What Kinds Of French Fries Are There?
There are different kinds of frites, which vary in thickness.
The very thin ones are Pommes allumettes, or matchsticks.
But the traditional recipe is for frites that are about 5mm thick, called Pommes Pont-Neuf, named it is said after the famous Parisian bridge on which they are supposed to have first been sold, a short while before the French Revolution in 1789. Ooh la la!
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📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
How To Make French Fries
Ingredients
- 1 kg of starchy potatoes King Edward, Russet, Idaho, Yukon Gold will work too.
- Oil for cooking (peanut, canola, sunflower are all good for high heat cooking) either in a deep frying pan or in a deep-fat fryer, or air fryer (instructions below)
- Salt to taste
Instructions
- Cut the potatoes into 'chips' about 5mm thick, use a mandolin if you can for even thickness which is important for even cooking and best results.
- Put all the chips (fries) in a bowl of cold water and cover and set aside for about an hour to remove some of the starch.
- Drain the potatoes, rinse under cold water, drain, spread on a towel or cloth and pat them dry with a cloth.
- Divide into batches of equal size.
- Bring the oil to 150°C/300°F, and fry the chips in batches for about 7 minutes each batch.
- Set aside the batches as you do them, and let them cool for about 30 minutes; putting them in the fridge will help.
- Increase the oil temperature to 180°C/350°F, and again fry the chips in batches, this time for about 3-5 minutes until they are golden. Transfer each batch when cooked into a bowl lined with a paper kitchen towel, to drain.
- Serve immediately! Enjoy!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.