Iris
There are few things more satisfying than hand-cut fries (or pomme frites as our beret-loving, ketchup-hating friends across the pond call them). Something magical transpires when those beautifully starchy matchsticks hit hot oil–leaving their skins slightly wrinkly but crisp. When paired with a simple aioli–well, that just elevates the dish to something phenomenal.
The preparation is easy and the result is delicious.
Recipe Type: Snack, Side Dish
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 2 – 3
Ingredients
For the aioli:
- ½ c. mayonnaise (not salad dressing)
- ¼ c. lemon juice (preferably freshly squeezed)
- 1 tbsp Dijon mustard (I prefer La Maison Maille)
- 1 clove finely minced garlic
- Lemon zest
- Freshly chopped parsley
For the pomme frites:
- 2-3 large potatoes cut lengthwise (I used a mandoline to make perfect matchsticks.)
- Canola or peanut oil for frying
- Kosher salt
- Freshly cracked black pepper (optional)
Instructions
For the aioli:
- In a bowl, whisk together all ingredients. Cover and chill until ready to use.
For the pomme frites:
- Wash potatoes and cut lengthwise. Place in a bowl of salted water. (This will take some of the starch out so they don’t stick together during frying and it will keep them crispy.)
- Pour oil in medium-sized heavy-bottomed pan (enough to cover potatoes). Heat on medium-high. Once the oil is very hot, drain potatoes and dry with a paper towel and begin to fry.
- Once the pomme frites are golden brown, remove from pan and drain excess oil by placing them on a paper towel for a few minutes.
- Sprinkle generously with kosher salt and serve immediately with aioli.
These look simple and delicious! Thanks for sharing
Oh wow they look great. I adore aioli so so so much! So simple, yet effective.
Yes, these look phenomenal! Definitely going to have to try that aioli.
Thanks Clint–yes, the aioli takes it over the top!