Pommes Frites

1. 1

   In a medium bowl, cover the potato sticks with water and let stand for 15 minutes.

2. 2

   Drain, then rinse the potatoes and pat thoroughly dry.

3. 3

   In a large saucepan, heat 2 inches of oil to 275.

4. 4

   Line a baking sheet with paper towels.

5. 5

   Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes.

6. 6

   Transfer the potatoes to the paper towels to drain.

7. 7

   Refrigerate for 30 minutes.

8. 8

   Reheat the oil to 350.

9. 9

   In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms.

10. 10

    Fry the potatoes in batches until golden and crisp, about 5 minutes.

11. 11

    Using a slotted spoon, transfer the fries to a baking sheet and immediately season with salt.

12. 12

    Toss with the garlic-rosemary paste and serve the fries right away, with Dijon mustard alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.