Pommes Frites with Parsley Butter

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Pommes Frites:
  • 1/2 gallon vegetable oil
  • 8 medium Idaho potatoes, peeled
  • Sea salt
  • Parsley Butter:
  • 1/2 cup (1 stick) unsalted butter, cut in chunks
  • 1/4 cup chopped flat-leaf parsley
  • 2 garlic cloves, minced
Directions
  • Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.

  • Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

  • Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

  • To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.


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