Pommes Frites Pont-Neuf

French-fried Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Good French-fried potatoes must be blanched or precooked in hot oil before they are browned. In the blanching process the potato pieces are cooked and the water evaporated from them. After blanching they are drained, cooled, and ready for the final last-minute cooking in oil to make them crisp and brown. This blanching can be done hours in advance of the final frying. Idaho potatoes are best to use in all French-fried-potato recipes.

Ingredients

Method