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Pommes frites

Posted by Jeanne on April 27, 2010

My frites are not as good as the frites at Dario’s.  Which is not shocking, because Dario’s frites are out of this world.

But they are passable, and I don’t think they would make Bourdain want to commit ritualistic suicide to say I used his recipe.  Win!

The recipe is from the Les Halles cookbook, and is so simple.  Basically, you peel and cut the potatoes and rest them in cold water for at least 15 minutes.

Dry the frites a bit, and blanch for 6 to 8 minutes in 275F oil.  Remove from the oil and drain for at least 15 minutes.

This is what blanched frites look like – they’re pretty pale and very soft, not crisp the way you want them to be when eating.

While the blanched frites hang out, raise the temperature of the oil to 375F.  Fry in small batches for 2 to 3 minutes, until golden brown and delicious.

Remove from the fryer, shake the oil off a bit, and dump the frites into a bowl lined with a kitchen towel.  Add some salt, remove the towel, shake to disburse the salt, and enjoy.

Really, really enjoy.

I’m really sad that Megan is going to take her fryer back soon.  Although it’s probably better for the size of my pants if she does.

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