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French Fries

Pomme Frites

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Sonja Overhiser

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02/24/2022

Bistro-style frites are crisp on the outside, tender on the inside, and salted to perfection.

This special method we learned from “A Couple Cooks” is better than any fries you’ve made at home: bake them in a hot oven, then pop them in a skillet for a quick pan fry. They come out blazing hot, and paired with a creamy aioli dipping sauce, you’ll feel like you’ve been transported to a restaurant.

Ingredients

  • 2 large russet potatoes (1 1/2 to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 ½ tablespoons olive oil
  • 1 tablespoon neutral oil
  • 1 tablespoon butter (or more oil, for vegan)
  • Kosher salt
  • Aioli, for serving

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Mix with olive oil (you’ll season after frying**): Add the fries to a dry bowl and toss them with the olive oil. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Pan fry the fries: Heat the neutral oil and butter over medium heat in cast iron skillet or Dutch oven. When the fries are done baking, transfer half of the fries into the skillet and cook for 1 minute turning several times, until crispy and browned. Remove to paper towel lined sheet and sprinkle liberally with salt. Repeat with other half of the fries.
  7. Taste and add a few more pinches of salt if desired. Serve immediately for the best texture and flavor.

Pro Tips

Want to really feel like you’re in a Euro bistro? Serve pomme frites with aioli! Aioli is a sauce that comes from the South of France and Spain, and it often accompanies frites. The traditional version is made from garlic that’s blended in a mortar and pestle with egg yolk, lemon juice or vinegar, and olive oil. But it’s very similar to mayonnaise: so similar that many restaurants and grocery stores call any high-quality flavored mayonnaise aioli.

Here are a few different aioli recipes from “A Couple Cooks.com”