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Cooking Process (Cuisson) for Deep-Fried Potatoes
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The following chart gives the appropriate deep-frying temperatures and methods for individual cuts, which should, when properly applied, yield the perfect texture and color.
| Type | Method / Temperature |
| Potato hairs (pommes cheveux) | Cooked once at 177°C–191°C (350°F–375°F) |
| Potato straws (pommes pailles) | Cooked once at 177°C–191°C (350°F–375°F) |
| Potato chips (pommes chips) | Cooked once at 177°C–191°C (350°F–375°F) |
| Waffle chips (pommes gaufrettes) | Cooked once at 177°C–191°C (350°F–375°F) |
| Potato matchsticks (pommes allumettes) | Cooked twice: first at 149°C–160°C (300°F–320°F), then at 177°C–191°C (350°F–375°F) |
| Thick-fried potatoes (pommes pont-neuf) | Cooked twice: first at 149°C–160°C (300°F–320°F), then at 177°C–191°C (350°F–375°F) |
| Puffed potato chips (pommes soufflées) | Cooked three times: first at 138°C–160°C (280°F–320°F), then twice at 177°C–191°C (350°F–375°F) |