Pommes Frites Recipe - Cooking Index
Pommes Frites Recipe - Cooking Index
| 1 | Baking potato - (abt 3/4 lb) (large) | |
| Salt - to taste | ||
| Oil - for frying |
Using a mandoline or vegetable slicer, cut unpeeled potato into long matchsticks. Immediately place in bowl filled with generously salted water.
Heat about 1 1/2 inches oil in large shallow saucepan. When the oil reaches 375 degrees, you're ready to add potatoes. Drain the strips and blot dry. (If you don't have a deep-fry thermometer, you can toss in a sacrificial fry. If it starts bubbling right away, the oil is hot enough.) Fry strips just until they soften and start to look a bit translucent, about 3 minutes. Remove fries with a slotted spoon and drain on paper towels. Sprinkle with a little salt, then let stand about 5 minutes.
Place fries back in hot oil carefully (oil will bubble up quite a bit.) Finish cooking until fries are pale golden and crisp, about 4 minutes. Again, drain on paper towels and sprinkle with a little more salt.
This recipe yields 2 servings.
Each serving: 175 calories; 158 mg sodium; 0 cholesterol; 5 grams fat; 31 grams carbohydrates; 4 grams protein; 2.70 grams fiber.
Source:
The Los Angeles Times, 11-08-2000
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