J’adore les pomme frites. J’ai toujours. Mais je ne les fait à partir de zéro, parce qu’ils étaient trop démunis. Le trempage. Buvard. Friture. Double friture. Eaiser juste ouvrir un sac de surgelés ou les ignorer complètement.
My education in Le Francais stopped about 20 years ago. If Google Translate is to be trusted…and let’s be honest, it’s to be trusted more than I am…I said that {translation} I adore French Fries. I always have. But I never made them from scratch because they were too needy. Soaking. Blotting. Frying. Double Frying. Eaiser to just open a bag of frozen or skip them entirely. {end translation}.
Why am I going all fancy with Le Francais to talk about French Fries? To demonstrate that something as unassuming as an Idaho potato can be transformed into a dish that feels indulgent and maybe just the slightest bit exotic.
I’m not going to lie, these are still a little needy. You have to slice the potato tres, tres thinly and then turn those thin slices into itty bitty matchsticks. And you can only cook so many matchsticks on a sheet pan at a time otherwise they will steam instead of roast.
But here’s the good news. A single Idaho potato will make an entire batch that can serve one happily, or two if you absolutely must share.
Curry Spiced Pomme Frites
BAH Note: Yes, I really am going to advocate that you buy a jar of coconut oil for this recipe. These frites are so delicate that I think olive oil would completely overwhelm them. The coconut oil is delightfully neutral and can stand up to the super high oven temperature. Also, if you have a smoke detector anywhere near your kitchen, you may want to remove the battery while you make these. The high temperature sets mine off. Every single time.
- 1 Idaho Russet potato (about 10 ounces)
- 1 tablespoon coconut oil
- 1/2 teaspoon curry powder
- kosher salt
Heat the oven to 415 degrees and line a sheet pan with baking parchment.
Combine the coconut oil and curry powder in a shallow dish and set aside.
Slice the potato very thinly lengthwise, into approximately 1/8 inch slices, on a mandoline or with a sharp knife. Pat the slices dry with paper towels and then cut the slices into super fine matchsticks. Gently coat the matchsticks with the curry and coconut oil mixture.
Place a single layer of pomme frites onto the prepared sheet pan and bake for 10 to 14 minutes, rotating the pan halfway through. You want them to brown but not get completely charred. Remove the pan from the oven and immediately sprinkle the pomme frites with a pinch of kosher salt.
Continue to bake the remaining pomme frites in batches and shoving them directly in your mouth.
Disclaimer: This post is being entered into a contest sponsored by The Idaho Potato Commission in celebration of February being Potato Lover’s Month. I was compensated for participating but all opinions expressed are completely my own.
Bon Appetit Hon 