Sidewinder Pomme Frites & Sea Salt Recipe

Prep and soak

Wash and peel the potatoes (peeling optional for a slightly rustic frites). Using a mandoline or a sharp knife, cut potatoes into long sticks about 1/4 inch (6 mm) thick for classic pomme frites. Place cut fries in a large bowl and cover with cold water. Add 2 tbs kosher salt, stir, and refrigerate or let soak at least 45 minutes and up to 4 hours. The soak removes surface starch for crisper fries.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread fries on clean kitchen towels or a rack and pat thoroughly dry. Excess moisture will cause oil spatter and reduce crispness.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you do not have a thermometer, heat over medium and test with a small piece of potato — it should form small bubbles and slowly rise. Working in batches (do not overcrowd), lower a portion of the fries into the oil and cook for 4–5 minutes until softened but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep fries warm at a low oven temperature (around 200°F / 95°C) while you finish blanching remaining batches.

Second fry (crisp)

Raise oil temperature to 375–390°F (190–199°C). If using separate neutral oil for final fry, add to reach the proper level and temperature. Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove fries, drain on a rack or paper towels for a minute to remove excess oil.

Season and serve

While still hot, sprinkle fries evenly with fine sea salt (about 2 tsp total) and, if desired, a light dusting of freshly ground black pepper. Toss gently to distribute seasoning. Transfer to a serving platter and garnish with 2 tbs chopped parsley if using. Serve immediately with chosen dipping sauces.

Safety and oil reuse

Allow oil to cool completely before straining through a fine sieve or cheesecloth and storing for reuse. Discard if oil is dark or smells off. Use caution when working with hot oil and never leave unattended.

Arrange dipping sauces in small ramekins alongside the pomme frites. Sprinkle chopped parsley over the fries for color and a light herb note. Serve immediately so fries remain hot and crisp.