POMMESFRITES RECIPES

Name: Pommes Frites
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 baking potatoes, like russets; 1 quart vegetable or peanut oil; Salt; Curry Ketchup, recipe follows, for dipping; Honey Mustard Mayo, recipe follows, for dipping; 1 teaspoon curry powder; 5 ounces ketchup; 5 ounces mayonnaise; 1/4 finely chopped onion; 5 ounces mayonnaise; 4 ounces mustard; 1 teaspoon honey

POMMES FRITES RECIPE | FOOD NETWORK

Pommes Frites Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 baking potatoes, like russets
1 quart vegetable or peanut oil
Salt
Curry Ketchup, recipe follows, for dipping
Honey Mustard Mayo, recipe follows, for dipping
1 teaspoon curry powder
5 ounces ketchup
5 ounces mayonnaise
1/4 finely chopped onion
5 ounces mayonnaise
4 ounces mustard
1 teaspoon honey

Steps:

Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees F.
For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees F.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
Serve with favorite dipping sauce.
Mix all ingredients together.
Mix all ingredients together

POMMES FRITES RECIPE | MARTHA STEWART

Pommes Frites Recipe | Martha Stewart image

Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 4

Ingredients

8 Idaho potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt
Homemade Mayonnaise

Steps:

Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.

More about "pommesfrites recipes"

POMMES FRITES RECIPE - JONATHON SAWYER | FOOD & WINE

Jonathon Sawyer is something of a french fry expert: There are never fewer than three kinds on the menu at the Greenhouse Tavern. This version, tossed with chopped garlic and herbs, is his most straightforward. At the restaurant, he serves the fries with garlicky aioli. Slideshow: More Indulgent French Fries
From foodandwine.com
Reviews 5
Total Time 1 hours 15 minutes

Reheat the oil to 350°. In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms. Fry the potatoes in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fries to a baking sheet and immediately season with salt. Toss with the garlic-rosemary paste and serve the fries right away, with Dijon mustard alongside.

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POMMES FRITES AUTHENTIC RECIPE | TASTEATLAS

This recipe is adapted from BelgianFries.com.

From tasteatlas.com
Reviews 5
Cuisine Belgian

Sprinkle with salt, and serve with mayonnaise.

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POMMES FRITES RECIPE ~ THE OLD-FASHIONED WAY!

Pommes frites are French fries. Use this recipe to make crispy pomme frites at home. If you want to make them in an air fryer, don't put them in the oil. Instead, put them in the air fryer for about 3 minutes instead of 5 each time.
From productswithoutpalmoil.com
Category Appetizer, Side Dish, Snack
Cuisine Belgium

Toss the pommes frites with the rosemary-garlic paste and serve immediately.

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BISTRO POMMES FRITES RECIPE | MARTHA STEWART

These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
From marthastewart.com
Reviews 3.9
Category Finger Food Recipes

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.

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BELGIAN FRIES (POMMES FRITES) RECIPE - FOOD.COM

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer.
From food.com
Reviews 5.0
Total Time 54 minutes
Calories 1620.1 per serving

Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.

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THE ONE AND ONLY TRULY BELGIAN FRIES RECIPE | EPICURIOUS

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
From epicurious.com
Reviews 3.5

Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

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OVEN FRITES RECIPE | MARTHA STEWART

Serve frites plain or accompanied by ketchup, mayonnaise or malt vinegar. Or, for a twist, try adding fresh chopped chervil to Dijon mustard.
From marthastewart.com
Reviews 5
Category Finger Food Recipes

When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.

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STEAK DIANE AND POMME FRITES | LE CREUSET® OFFICIAL SITE

For the pommes frites:

Pour about 2-3 inches of grapeseed oil into a Dutch oven and heat to 350°F.

Peel the potatoes and cut into 1/2-inch thick slices. When the oil has reached the temperature, add the potatoes to the pot and stir so they do not stick together. Adjust heat to maintain the same temperature and cook for about 15 minutes until golden brown and crispy. Strain potatoes from the oil and place on a paper towel lined plate. Sprinkle with salt immediately and keep warm while making steak.

For the steak Diane:

In a small bowl, combine the Dijon mustard, tomato paste, and Worcestershire sauce. Set aside.

Brush the beef all over with a few drops of fish sauce and season with black pepper. Heat a large, heavy skillet over medium heat and add 2 tablespoons of grapeseed oil to the skillet. When the oil is very hot and shimmering, add the steaks to the pan. Cook the steaks evenly on both sides to the desired temperature. Remove the steaks from the pan and set aside to rest.

Pour off the fat from the pan but don’t scrape out the fond (browned bits) from the bottom of the pan. Place the skillet back over medium heat and add the shallots to the pan along with 2 tablespoons of butter. Sauté until softened, about 2 minutes. Turn off the heat, remove the skillet from the stove, and carefully add the brandy. Return the pan to the stove and flambé if desired. Or alternatively, allow the alcohol to cook off over low heat. Add the mustard mixture and stock to the pan and bring to a simmer until slightly reduced, about 3 minutes. Remove from heat and stir in the remaining 2 tablespoons butter. Stir in the chopped chives and add a squeeze of lemon juice. Season to taste with salt.

Serve steak on a plate with the sauce drizzled over the top and the pomme frites on the side.

Recipe Notes

Steak Diane is a classic steakhouse recipe that is typically served with a side of Pommes Frites, aka, French fries. Chef Ludo Lefebvre shares his family recipe for making this timeless dish at home.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtest of Chloe Crespi)

From lecreuset.com

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BAKED POMMES FRITES RECIPE | MICHAEL CHIARELLO | FOOD NETWORK

Directions. Preheat the oven to 450 degrees F. Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water ...
From foodnetwork.com

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FRENCH FRIES (POMMES FRITES) | WILLIAMS SONOMA

Reheat the oil to 375°F and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Remove the basket and set it over a bowl to drain, then turn the French fries out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays. Place in a serving bowl or basket, season with ...
From williams-sonoma.com

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POMMES FRITES - CAFE ORLEANS DISNEYLAND COPYCAT RECIPE ...

Jun 17, 2021 · Sharing an absolutely delicious Pommes Frites recipe today inspired by Cafe Orleans at Disneyland Park! These Pomme Frites are simple to make at home and taste just like the ones you get at the restaurant! Pommes Frites I can't wait for you guys to try my latest Disneyland Copycat Recipe....the Pommes Frites from Cafe Orleans. If there's one restaurant I visit nearly every single time I go to ...
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POMMES FRITES - TRADITIONAL BELGIAN FRIES - INTERNATIONAL ...

Aug 21, 2014 · Pommes Frites are traditional Belgian fries, so why are fries called French fries if they are really from Belgium? Well the story goes that during WWI US soldiers thought they were in France because everyone was speaking French and so when the Belgian locals served the frites they were considered French fries.
From internationalcuisine.com

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POMMES FRITES | TRADITIONAL POTATO DISH FROM BELGIUM

Belgian-style pommes frites are freshly prepared, cut into thicker strips and fried on the spot. They are traditionally served in paper cones and accompanied by a generous portion of mayonnaise. Today, a slightly different and more common version of pommes frites is served in fast-food restaurants around the world: the strips are thinner than ...
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10 DIPPING SAUCES FOR FRITES - SAVEUR: AUTHENTIC RECIPES ...

Jun 25, 2012 · Hot, crisp Belgian-style frites are like an elevated ideal of American french fries: airy, greaseless, and attended by a diverse array of dipping sauces. From a traditional garlicky aioli to a ...
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POMME FRITES WITH DIPPING SAUCES - RECIPES

Use a mandolin or potato slicer to cut potatoes. Soak potatoes in ice water for 30 minutes. Heat deep fryer or deep pot of oil to 325°F. Drain water and dry the potatoes using paper towels. Deep-fry the potatoes in the oil for 5-6 minutes. Do not overload the fryer- fry in batches. Remove and drain the potatoes, allowing them to cool to room ...
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THESE HOMEMADE POMMES FRITES ARE LOADED WITH LOBSTER

Sep 10, 2021 · Homemade (and double-fried!) pommes frites are paired with garlic butter sauce, homemade Old Bay aioli, and cooked lobster meat, creating the ultimate plate of loaded fries.
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