baked pommes frites

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    I'm telling you, this is where it's at. You chop them, par boil them in salted water for a few minutes (until the tip of a paring knife goes through, says Michael Chiarello who I loosely interpreted this recipe from), and then toss them in a little oil, lay them out in one layer on a baking sheet, and bake them (400? 450?) until they're nice and brown (or whatever shade you like your fries). I use russet potatoes for this, and I didn't bother peeling them. The best replacement for frites I've had.

    bakeorbreak, Loulies.com, bsk244, and 3 other people added this photo to their favorites.

    1. bakeorbreak 93 months ago | reply

      We made his recipe for these a while back, and they were most good. I love, love, love frites!

    2. Tammi Marie 93 months ago | reply

      I make something similiar all the time, bases on Martha Stewart's recipe, which doesn't require the boiling. Do you think that is necessary? I might try it sometime to see if there is a difference.

    3. smitten 93 months ago | reply

      What's the Martha Stewart recipe? To be honest, I have tried the pommes frites the other way, so I can't say for sure, but I know that this twice-cooking mimics the way proper pommes frites are made, where they are fried twice. The first cooking gets them soft in the middle, the second one browns the edges. I'm curious to try Martha's, though! Do share.

    4. Tammi Marie 93 months ago | reply

      It's really just everything you said except no boiling. Oh, and her recipe calls for paprika sprinkled on the potatoes. It's about 30 min on 400 deg.

      I'm definitely going to try your recipe though.

    5. Tammi Marie 93 months ago | reply

      Ok Deb, I made your version last night and the boiling DID make a difference. :) My husband couldn't get enough of them. I have a question though. Some of the potatoes were breaking when I took them out of the water, what's your secret? Did I boil them too long, or was I just not careful?

      Thanks!

    6. smitten 93 months ago | reply

      I'm glad it worked. Mine actually broke a bit, too, which I attributed to having boiled them too long, also. I'll try boiling them for just 5 minutes next time - I think that considering how thin they are, that should be enough. I love success stories!

    7. bsk244 81 months ago | reply

      I followed this methodology and it worked perfectly. Thanks!

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