Skip to main content
Epicurious

Pommes Frîtes

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Cooks' Note

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Recipe information

  • Yield

    serves 8 to 10

Ingredients

8 russet potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt

Preparation

  1. Step 1

    Peel the potatoes, if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.

    Step 2

    Heat the oil in a large saucepan (at least 5 quarts) to 325°F. Remove the potatoes from water; dry very well with paper towels. Working in batches, blanch potatoes 2 minutes (they will not take on any color). Drain well; cool completely on pans lined with paper towels.

    Step 3

    Raise the heat of the oil to 375°F. Preheat the oven to 250°F. Working in batches, fry potatoes until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in the oven while frying the remaining potatoes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrenchEuropeanRusset PotatoPotatoRoot VegetableVegetableSideSnackLunchDinnerNut FreeVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerDeep FryCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.