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Pommes Frites


Pommes frites means fried potatoes in French. This process of frying the potatoes twice is called blanching. It helps the potato get a crunchy skin.  

Serve as part of your at home date night with this easy Steak in Pan Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 Idaho potatoes
  • 4 cups canola oil
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper


1. Peel potatoes and cut into ¹⁄³-inch thick strips. As you cut, place potatoes into a large bowl filled with cold water. 

2. In a large heavy-bottomed pan over medium heat, heat oil to 325°F. 

3. While oil is heating, drain potatoes and dry well. Cover a work surface with a layer of paper towels. Place potatoes in oil and cook for 5 minutes. Remove with a slotted spoon and place on the paper towels to drain and cool, about 2 minutes. Increase the heat of the oil to 375° F. Place the potatoes back into the oil for 2 to 3 minutes or until golden. Remove with slotted spoon and drain on paper towels. Season with salt and pepper.

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)  

Quick & Kosher: Meals in Minutes