Equipment
Ingredients
Main
- 400 g russet potatoes, peeled and cut into 1cm thick batons
- 45 ml neutral frying oil
- 5 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 357 kcal
- Protein
- 4 g
- Carbohydrates
- 36 g
- Fat
- 23 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 980 mg
- Saturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 834 mg
- Calcium
- 27 mg
- Iron
- 1.8 mg
- Magnesium
- 46 mg
- Phosphorus
- 110 mg
- Zinc
- 0.6 mg
- Vitamin C
- 11 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.1 mg
- Folate
- 28 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and peel the potatoes. Using a sharp chef's knife and cutting board, slice them lengthwise into 1cm thick batons.
Place the potato strips in a colander and rinse under cold running water for 1 minute to remove excess surface starch. Transfer to paper towels and pat completely dry, which is crucial for achieving a crispy crust.
Heat the neutral oil in a large skillet over medium-high heat until it shimmers. The oil should reach around 180°C (350°F).
Carefully add the potato strips to the skillet in a single, even layer. Do not overcrowd the pan; cook in batches if necessary. Fry undisturbed for 4 to 5 minutes until the undersides are deep golden brown.
Using a slotted spatula, carefully flip the potatoes to fry the other sides for an additional 4 to 5 minutes until evenly browned and tender inside.
Use the slotted spatula to transfer the fried potatoes to a plate lined with fresh paper towels to absorb excess oil. Immediately sprinkle evenly with sea salt while still piping hot.
Chef's Notes
- For the ultimate crunch, removing surface starch is non-negotiable. Rinsing the potatoes ensures they fry rather than steam and stick together.
- Always season fried foods immediately after they leave the oil; the residual heat and moisture help the salt instantly adhere to the surface.
- Choose a starchy potato like a Russet, Idaho, or Maris Piper. Waxy potatoes will not yield the highly desired fluffy interior required for this dish.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel.
Freezer: 1 month — Flash freeze in a single layer before transferring to an airtight bag.
Reheating: Reheat in a 200C/400F oven for 5 to 8 minutes until crisp.
Troubleshooting
Potatoes are soggy and greasy, lacking a crisp crust
Cause: Potatoes were not dried thoroughly or the pan was overcrowded, dropping the oil temperature
Fix: Transfer to a wire rack in a 200°C (400°F) oven for 5 minutes to crisp up
Prevention: Pat potatoes entirely dry before frying and cook in strictly single layers to maintain high heat
Outside is burnt but inside is raw
Cause: The cooking oil was too hot or the potato batons were cut too thick
Fix: Lower the heat immediately and cover the pan loosely with foil to gently steam the interior
Prevention: Maintain medium-high heat and ensure potato slices are a uniform 1cm thickness
Cultural Context
While the exact origin of fries is hotly debated between France and Belgium, the technique of pan-frying potato batons is deeply rooted in rustic French home cooking. Pommes frites a la poele offers the comforting familiarity of classic fries without the need for a deep fryer, making it an accessible staple in the everyday French culinary repertoire.
