Pommes allumettes
There are two temptations in this recipe that you need to resist: Do not use a small pot for frying the potatoes — the oil will bubble up and overflow, which is extremely dangerous. And do not try to cook the potatoes in fewer than 6 batches or they won't get crisp enough. Because the timing for this menu can be complicated, we recommend that you make the potatoes ahead. They are just as delicious at room temperature as they are when hot.
Raw julienne potatoes can chill in water in refrigerator up to 4 hours. Potatoes can be fried and salted 6 hours ahead and kept, uncovered, at room temperature.
Recipe information
Total Time
50 min
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
Step 2
Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
Step 3
While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)
