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Playing Emeril Lagasse’s Pommes Frites


  • 6 large russet or Kennebec potatoes, peeled and cut into ¼-by-¼-inch-thick batons
  • 2 quarts peanut oil
  • Salt and pepper


Serves: 6


Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1 inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

In a deep fryer, heat oil to 325°F. (Be sure not to fill the oil beyond the maximum fill line.)

Drain ice water from potatoes and wrap potatoes in a clean dishcloth or tea towel and thoroughly pat dry. Add potatoes, a handful at a time, to hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6-8 minutes. Use the basket to carefully remove fries from oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve fries, reheat oil to 350°F. Transfer blanched potatoes to hot oil and fry again, stirring frequently, until golden brown and puffed, about 3-4 minutes.

Transfer to paper-lined platter and sprinkle with salt, pepper and Essence, to taste. Serve immediately.