Pommes Frites with Parsley Butter

28 Dec

I traveled back to Indiana after visiting my parents for the holidays, and of course I got stuck in the Philadelphia airport. I ended up having to spend the night there, huddled up on a bench. Now I’m exhausted, but I was so anxious to eat real food again after a day (or more) full of airport junk!

Tonight we kept it pretty simple with some [meatless] chix patties and some homemade french fries. I just recently braved trying the deep fryer that’s been sitting untouched in my kitchen cabinet since my wedding six months ago. After trying it out for the first time a few weeks ago, I’m hooked! Nothing to fear.

These fries, or “pommes frites,” remind me so much of those served at Taste in Indianapolis. In other words, they’re delectable! At Taste, they’re served with a delicious basil aioli, but actually, I think these fries don’t necessarily need any condiments because they’re so flavorful.

The following recipe is based on  “Pommes Frites with Parsley Butter” by Tyler Florence.


* Canola oil for deep fryer
* 3 medium Idaho potatoes, peeled
* Salt
* 2 tbsp unsalted butter
* 2 tbsp chopped fresh parsley
* 2 cloves minced garlic


– Pour the oil into a deep fryer and heat to 325 degrees F. While the oil is heating, cut potatoes into uniform 1/4 inch sticks. Dry the potato sticks thoroughly to keep the hot oil from splattering.

– Fry the potatoes in batches so the fryer isn’t crowded and the oil temperature does not plummet. Cook the fries for 3 minutes, until soft but not browned. Remove the fries and drain on brown paper bags, or place them on a drying rack over paper towels.

– Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 4 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they’re still hot and pour the parsley butter on top; toss gently to combine.- To make the parsley butter: combine the butter, parsley, and garlic in a small saucepan over medium heat. Swirl the pan around until the butter is completely melted.

Makes 2-4 servings

Mmm, nice and crispy and buttery.


One Response to “Pommes Frites with Parsley Butter”

  1. jillybooks January 1, 2011 at 11:03 pm #

    I just received a deep fat fryer for christmas and I’ve been meaning to try sweet potato fries but when I saw “pomme frites” I got swept up in memories of eating fresh fried potatoes in europe and decided to try your recipe, including the versatile parsley.

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