(You can omit this step if you are short on time.) Put in the refrigerator and let rest for 30 minutes. Transfer the potatoes from the oil to the paper towels until they are all done. Fry the potatoes for about 5 minutes, until they begin to get translucent and are just starting to get tender. When the oil reaches 275 degrees F, work in batches. Line a baking pan or sheet with a couple of layers of paper towels. Heat about 2 inches of oil in a large saucepan. Remove the potatoes from the water and pat dry. Put in the refrigerator for 30 minutes at least – but you can leave them for up to a day. Put the potatoes in a large bowl and cover with cold water by about an inch. Rinse your potato sticks in cold water until the water runs clear.

I leave the peels on for extra nutrients.Ĭut potatoes into sticks about ¼ inch thick. Pepper – Use white pepper or coarse black pepper for amazing taste.Fresh rosemary, finely chopped – 1 tablespoon.Olive oil for frying – I love using organic olive oil or avocado oil.Russet potatoes, 2 pounds – Peeled or not your choice.Serves 4 Pommes Frites with Rosemary Garlic Paste Time in Refrigerator: 30 – 60 minutes - This is how my Grandma made them. To make air fryer pomme frites, follow the same procedure, but instead of putting them in the oil, put them in the air fryer for about 3 minutes instead of 5 each time. If you don’t want the oil, there are air fryer versions that you can try. Pommes Frites with Rosemary Garlic Paste.

Where does pommie frites come from