Pommes Frites with Tarragon-Anchovy Mayonnaise


  • 2 tablespoons (packed) coarsely chopped fresh tarragon leaves
  • 2 tablespoons (packed) coarsely chopped fresh dill
  • 2 anchovy fillets, coarsely chopped
  • 2 pounds large russet potatoes (about 3), peeled
  • Peanut oil (for deep-frying)

Recipe Preparation

  • Place mayonnaise, tarragon, dill, and anchovy fillets in processor. Process until herbs are finely chopped. Transfer to bowl. Cover and chill at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep chilled.

  • Line rimmed baking sheet with parchment paper. Cut potatoes lengthwise into scant 1/2-inch-thick slices. Stack 2 to 3 slices at a time and cut lengthwise into scant 1/2-inch-wide strips. Place potatoes in large bowl of cold water for 10 minutes to remove starch; drain and pat dry.

  • Add enough oil to heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 325°F. Working in batches, cook potatoes until tender, occasionally stirring with slotted spoon, 4 to 5 minutes per batch. Using slotted spoon, transfer potatoes to parchment-lined sheet. Let cool 30 minutes. Reserve oil.

  • Heat oil to 375°F. Working in 2 batches, cook potatoes until golden and crisp, stirring occasionally, 4 to 5 minutes. Using slotted spoon, transfer fries to paper towels to drain. Sprinkle with coarse salt and serve immediately with mayonnaise.

Recipe by Potato Champion,Reviews Section

Watch the video: Pommes Frites: Belgian-style FRIES at Greenwich Village, New York City

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