Recipe courtesy of Brian Duffy
Batonette Pommes Frites
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- Level: Intermediate
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 83
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
- Level: Intermediate
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 83
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
Ingredients
Directions
- Preheat a deep-fryer or a deep pot halfway filled with oil to 325 degrees F.
- Peel the potatoes and with a knife, cut the potatoes into 1/2-inch strips (or batonettes). Blanch the potatoes in the oil until just starting to turn golden, about 1 1/2 minutes. Remove and drain. Raise the temperature of the oil to 360 degrees F. Add the potatoes back to the hot oil and fry until golden brown and crispy. Drain and place on a paper towel-lined plate. Season with salt and freshly ground black pepper.
