Nutrition Facts

Serving Size 229 g

(Approx. 4 Servings)

Amount Per Serving

Calories	180	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 490 mg	20%

Total Carbohydrate 41 g	14%

Dietary Fiber 3 g	12%

Sugars 1 g

Protein	5 g

Vitamin A 0%	•	Iron 10%

Vitamin C 20%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pommes Frites (French Fries)

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Lb Russets Potatoes, washed and peeled

2 Qt Peanut Oil, or vegetable oil if allergic

1 Tsp Kosher Salt

1 Tsp black pepper

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Instructions

Slice peeled potatoes lengthwise into 1/4-inch planks. Then stack and cut lengthwise again every 1/4-inch to create fries.

Submerge potatoes in cold water in a large bowl. Place in refrigerator for a minimum of 1 hour or up to 2 days, replacing water as needed if it gets cloudy.

To prepare for frying, drain water and lay potatoes on a baking sheet lined with a dish towel.

Place a large heavy-bottom pan or Dutch oven over medium heat. Add oil and heat to 375ºF, using a thermometer or candy thermometer to gauge temperature.

Carefully add 1/3 of dried potatoes to oil and cook 3 to 4 minutes. Remove with a slotted spoon, letting oil drain briefly over pot. Place blanched potatoes on a clean baking sheet and cool in fridge until ready for second fry.

Bring oil back up to 375ºF. Repeat process until all potatoes have been blanched and chilled.

Reheat oil to 380º to 385ºF over medium heat. Add blanched potatoes in batches and cook 3 to 4 minutes. Use a slotted spoon to transfer fries to a bowl or plate lined with paper towels. Season generously with salt and pepper.

Nutritional facts do not include calories or nutrients remaining after frying. Exact amounts may vary depending on cook time, temperature, ingredient density and variety of oil used. Therefore estimates of residual oil are not consistent enough to be reliable.