POMME FRITES SEASONING RECIPES

Steps:

• Peel the potatoes cut them first into 1 cm (1/2-inch) thick slices and then into 1 cm (1/2-inch) wide strips.
• Place them in water for a few minutes so that as much starch as possible gets washed out. Then, take them out of the water and pat dry them thoroughly.
• Fill a deep fryer or a frying pan with oil, then heat it to 320°/160°C. To check the temperature, use an instant-read thermometer.
• Fry the potatoes in batches, adding only a handful at a time, for four to eight minutes, depending on the thickness. Make sure to flip them often so they do not stick.
• Then, place them on a large plate lined with a paper towel and leave them to cool for at least half an hour.
• Next, up the heat of the oil to 375°F/190°C, then fry the potatoes a second time, but this time for two minutes only until they are golden and crisp.
• Sprinkle with salt, and serve with mayonnaise.

Steps:

• Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
• Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
• Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.