Pommes Frites (aka: French Fries)

Posted by johngl

So, the other day I had a few friends over for a long lunch.  There were a few items leftover including three baked potatoes.  I’ve come up with a number of things to do with leftover spuds over time, but today for lunch, I decided on some pommes frites.

Pommes Frites
Exquisitely crunchy, these “fries” are a great way to use up some extra baked potatoes

Let’s begin with some peeled baked potatoes:

peeled and sliced

Carefully cut them into slabs about 3/8″ thick.  Be careful, these are a little bit fragile.  Then, cut each slab into batons about 3/8″ wide.  It really doesn’t take that long and within just a few minutes, you’ve got all of your frites cut.

cut into batons

Since this was a small batch, I took a 10″ pan and added about 3/4″ of peanut oil and heated it to 350 degrees.  In small batches, fry these until they are that beautiful gold brown color.  Salt them immediately and set aside in a 200 degree oven until you are ready to serve. They hold up nicely.

Thanks to the most glorious spousal unit, I had these dry aging in the fridge for about a week:

dry aged ribeye

I seasoned them with salt and pepper, and rubbed them down with grapeseed oil and out to the grill they went.

Make sure and get those grill marks right!

grill marks!

We had some wonderfully ripe avocados in the wine cellar, so for a little bit of color and just a touch of bacon flavor, I fanned out a few slices:

Pommes Frites with Dry Aged Ribeye and Avocado
Pommes Frites with Dry-Aged Ribeye and Avocado

I drizzled the frites with a fruity Neus Spanish olive oil, crumbled deep-fried sage leaves, and a just a touch of kosher salt. Taste-wise, these come off somewhere between traditional fries and oven-roasted potatoes.

Since the potatoes were already fulled baked, it doesn’t take a whole lot to put a crunchy exterior on them.  A quick peel, a little bit of slicing, some hot oil, and you are ready to go!

We enjoyed this light little lunch with a refreshing wine from Cameron Hughes.  The Lot 37 2006 Granche Rosé held up to the steak amazingly well and the refreshing acid cut through the fat like a hot knife.

This entry was posted in Meat, Recipes: Eats, Roots, Techniques, Veggies and tagged , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Pommes Frites (aka: French Fries)

  1. We tried this today with one baked potato (for 2 people, along with grilled chicken and green beans for dinner), and then cooked the sliced “fries” from the baked potato in a pan with some grapeseed oil, with just a little sea salt added at the end. They were very crispy and very good—I wish we made more!

    • Glad to hear it! I’ve tried these with spice blends (hot paprika, a little chili powder, etc) and they stand up well that way, too. Dips and salsas will probably be next.

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