Pommes Allumettes Recipe
French · Side dish · 23 min total
Pommes Allumettes are thin, matchstick-cut French fries, fried until golden and crispy. This recipe delivers perfectly crunchy, elegant fries that are ideal as a side dish or snack.
15
min prep
min prep
8
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 large russet potatoes (about 1 lb total)
- 4 cups vegetable oil for frying
- 1 tsp salt
- 1/4 tsp black pepper (optional)
Instructions
- Peel the potatoes and cut them into thin matchstick strips about 1/8 inch thick and 2-3 inches long. Place in a bowl of cold water and soak for 10 minutes to remove excess starch.
- Drain the potatoes and pat them thoroughly dry with a clean kitchen towel or paper towels.
- In a deep, heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer for accuracy.
- Working in batches, carefully add the potato strips to the hot oil. Fry for 3-4 minutes until pale golden and cooked through. Remove with a slotted spoon and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Return the potatoes to the oil in batches and fry for another 1-2 minutes until deep golden brown and crispy.
- Remove and drain on fresh paper towels. Season immediately with salt and pepper if desired. Serve hot.
Tips
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes instead of 10.
- These fries are best served immediately; they lose crispness quickly.
- Store leftover fries in an airtight container in the fridge for up to 2 days; reheat in a 400°F oven for 5 minutes.
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