RECIPE

Pommes Frites

Recipe Created For

4.2 L Round Dutch Oven and 0.2 L Stackable Ramekins

Main Course

Vegetables

Cook Time

Over 1 hour

Serving Size

2-4

Cook Mode

INGREDIENTS

Pommes Frites

2 pounds large russet potatoes
2 L peanut or vegetable oil, for deep frying
Kosher salt

Sriracha Honey-Lime Mayo

3/4 cup (180 ml) mayonnaise
1 tbsp (15 ml) Sriracha, or more to taste
1 tbsp (15 ml) honey
1 tbsp (15 ml) lime juice
2 tsp (10 ml) lime zest

Pesto Cream

1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) green pesto
3 tbsp (45 ml) grated Parmesan
1 tbsp (15 ml) lemon juice

Chive and Lemon Aioli

3/4 cup (180 ml) mayonnaise
1 tsp (5 ml) lemon juice
2 tsp (10 ml) lemon zest
2 small grated garlic cloves
2 tbsp (30 ml) chopped chives

Our Pommes Frites recipe is the perfect side dish for any occasion, complimenting your favourite main courses with ease. Featuring three delicious dipping sauces, including Sriracha Honey-Lime Mayo, Pesto Cream, and Chive and Lemon Aioli, this recipe is sure to be a crowd-pleaser.

The Round Dutch Oven eliminates the hassle of this recipe, offering the ideal piece of cookware to fry the potatoes. This iconic pot comes equipped with thick enamelled cast iron walls to contain splatter, all-while exposing the freshly-cut potatoes to a consistent heat source. An excellent retainer of heat, the Round Dutch Oven can easily accommodate frying different batches.

Whether you are preparing a steak dinner, or simply want to get frying this weekend, look no further than our Pommes Frites recipe. This delicious side dish can be prepared in just over an hour, serving between two and four portions at a time. Be sure to grab all the ingredients below on your next grocery run and follow the detailed instructions on how to fry the potatoes and how to prepare the different dipping sauces.

INGREDIENTS

Pommes Frites

2 pounds large russet potatoes
2 L peanut or vegetable oil, for deep frying
Kosher salt

Sriracha Honey-Lime Mayo

3/4 cup (180 ml) mayonnaise
1 tbsp (15 ml) Sriracha, or more to taste
1 tbsp (15 ml) honey
1 tbsp (15 ml) lime juice
2 tsp (10 ml) lime zest

Pesto Cream

1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) green pesto
3 tbsp (45 ml) grated Parmesan
1 tbsp (15 ml) lemon juice

Chive and Lemon Aioli

3/4 cup (180 ml) mayonnaise
1 tsp (5 ml) lemon juice
2 tsp (10 ml) lemon zest
2 small grated garlic cloves
2 tbsp (30 ml) chopped chives

EQUIPMENT

INSTRUCTIONS

Pommes Frites

Peel the potatoes. Cut them lengthwise into 3/4-inch slabs and then cut each slab into 3/8-inch sticks. Place the cut potatoes into a bowl of cold water as you are cutting them. Once they are all cut, rinse the potatoes in several changes of water until the water runs clear. Then, place them in ice water for 20 minutes.

Drain and blot the potatoes on a clean kitchen towel to dry them as much as possible (to avoid oil splatters).

Fill a 4.2 L Round Dutch Oven with 4 inches of oil. Over medium heat, warm the oil to 325F (check using a deepfry thermometer). Line two jelly roll sheets with paper towel to absorb excess oil once the potatoes are done.

Working in small batches, lower potatoes into the oil with a wire skimmer and cook for 2-3 minutes until they are soft and pale in colour. Transfer the potatoes to the paper towel line jelly roll sheets making sure the oil remains at 325F. Let the potatoes rest for 10 minutes.

For the second frying, increase the oil temperature to 350F. Working in batches again, return the potatoes to the hot oil this time frying until they are crisp and golden brown, 2 to 3 minutes. Place on clean paper towels and sprinkle with salt generously. Serve immediately with sauces.

Dipping Sauces

In a bowl, combine all of the ingredients. Season with salt and pepper to taste. Serve in a 0.2 L Stackable Ramekin.