Frites (French Fries)
Prep time: 30 minutes (plus 30 minutes soaking)
Cook time: 20 minutes
Total time: ~1 hour 20 minutes
Servings: 6 servings
Country of Origin
France / Belgium
Description
True French frites are defined by a crisp, golden-brown crust and a light, fluffy, cloud-like interior. Achieving this contrast requires a two-step frying method. Traditionally cooked in beef tallow (blanc de bœuf) for an incredible depth of savory flavor, they are first blanched at a lower temperature to cook the interior, cooled, and then flash-fried at a higher temperature to seal in the crunch.
Presentation & How It's Eaten
Served piping hot in a paper cone or piled high on a plate alongside a juicy ribeye steak (Steak Frites) or steaming mussels (Moules Frites). They are traditionally accompanied by a side of homemade mayonnaise or Dijon mustard.
Ingredients
1.5 kg (3.3 lbs) Russet potatoes (large and long)
High-quality beef tallow (traditional) or high-smoke-point frying oil (peanut or canola oil)
Fine sea salt
Step-by-Step Directions
Cut the Potatoes: Peel the potatoes and cut them into uniform sticks, about 1/3-inch (8-10mm) thick. Try to keep the cuts as consistent as possible to ensure even cooking.
Soak to Remove Starch: Place the cut potatoes into a large bowl of cold water. Let them soak for 30 minutes to wash away excess surface starch, which prevents them from sticking together and burning.
Dry Thoroughly: Drain the potatoes and spread them out over clean kitchen towels. Pat them completely dry. Moisture is the enemy of crispy fries; any residual water will steam the potato and make it soggy.
First Fry (The Blanch): Heat your beef tallow or oil in a deep fryer or large Dutch oven to 160°C (320°F). Fry the potato sticks in small batches for 5 to 6 minutes. They should be soft and cooked through but not browned.
Drain and Cool (The Secret): Remove the fries with a spider strainer and spread them out in a single layer on wire racks or baking sheets lined with paper towels. Let them cool completely to room temperature (at least 30 minutes, or up to 2 hours). This step allows the starch on the surface to dry out and form a skin.
Second Fry (The Crisp): Increase the heat of your oil to 190°C (375°F). Fry the blanched potatoes in batches for 2 to 3 minutes, until they are deep golden brown and exceptionally crispy.
Season and Serve: Transfer the hot fries to a large bowl lined with paper towels. Toss immediately with a generous amount of fine sea salt while they are still hot so the salt clings to the oil. Serve immediately.
Optional
Truffle & Parmesan: Toss the freshly fried frites with a splash of white truffle oil, finely grated Parmigiano-Reggiano, and chopped fresh parsley.
Herbes de Provence: Dust the hot fries with a blend of dried thyme, rosemary, and savory alongside the salt for a southern French aroma.
Cooking Tips
Watch the Oil Temp: Always use a deep-fry thermometer. If the oil drops too much in temperature when you add the potatoes, they will absorb the oil and become greasy rather than crispy.
Don't Overcrowd: Fry in batches. Adding too many cold potatoes to the hot oil at once drops the temperature instantly and ruins the texture.
Nutrition Facts
(Estimated per serving)
Calories: ~290 kcal
Total Fat: 14g
Saturated Fat: 5g (depends heavily on tallow vs. vegetable oil)
Cholesterol: 12mg (if using beef tallow)
Sodium: ~450mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: ~1g
Protein: 4g
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