Pommes Frites
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There’s nothing quite as satisfying as a good steak paired with really fresh, crisp fries. And this steak-and-fry combo takes just minutes.
Sure, there are frozen French fries available that are pretty good. But if you own a mandoline or Japanese vegetable slicer with a julienne attachment, bistro-style fries are at your fingertips.
The key to these light, crisp fries is to make sure that your oil is hot enough; then you want to fry them twice. Even if they only sit for five minutes after the first fry, the second frying really crisps them up.
Add a salad, and bon appetit.
Using a mandoline or vegetable slicer, cut unpeeled potato into long matchsticks. Immediately place in bowl filled with generously salted water.
Heat about 1 1/2 inches oil in large shallow saucepan. When the oil reaches 375 degrees, you’re ready to add potatoes. Drain the strips and blot dry. (If you don’t have a deep-fry thermometer, you can toss in a sacrificial fry. If it starts bubbling right away, the oil is hot enough.)
Fry strips just until they soften and start to look a bit translucent, about 3 minutes. Remove fries with a slotted spoon and drain on paper towels. Sprinkle with a little salt, then let stand about 5 minutes. Place fries back in hot oil carefully (oil will bubble up quite a bit.) Finish cooking until fries are pale golden and crisp, about 4 minutes. Again, drain on paper towels and sprinkle with a little more salt.
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