Pommes Frites French Fries With Fresh Mayonnaise Recipes

POMMES FRITES

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

BISTRO POMMES FRITES

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.

POMMES FRITES

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.

POMMES FRITES (FRENCH FRIES)

Steps:

• Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately.

POMMES FRITES (FRENCH FRIES) WITH FRESH MAYONNAISE

Steps:

• Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F. Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVA® towels. This will prevent splattering of hot oil. Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVA® towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete. Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVA® towel lined plate and salt immediately while they're piping hot. Mayonnaise Preparation: In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper. Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day. Presentation Tip: To serve the fries Belgian-style, twist a decorative VIVA® towel inside a small vessel to form a cone shape. Crumble up a VIVA® Choose-A-Size towel and place inside the bottom of the cone to absorb any excess oil. Fill with French fries.

BELGIAN MAYONNAISE TO SERVE WITH FRITES

Steps:

• In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl.