Pomme Frites, which is basically just a fancy-ass term for old fashioned French Fries, are one of the best and most versatile accompaniments of any meal. These crispy, golden-brown strips of potato with fluffy, airy inside can pair with a juicy burger, add a crispy contrast to a grilled fillet, used to soak up the broth from some steamed mussels, and they are also just sooo damn good as the main dish, backed up by some tasty dipping sauces.
Read on for the recipe for the perfect golden, crispy, fluffy french fried potatoes and our house made ketchup made with Secondline Brewing Co’s — Cease To Love Barrel Aged Stout!
*Also, these bad ass pomme frites go quite nicely with a few of our other recipes, links below!
Homemade Pomme Frites
3lbs potatoes (russet or Yukon Gold will work fine)
Aprox. 4 TBSP cornstarch
Cajun seasoning of choice to taste (or get fancy w/ some truffle salt)
Cut the potatoes into 1/4"x1/4" strips
Put the cut fries into a big bowl and cover with cold water and let them soak for about 30 minutes, agitating them a few times while they soak
After the taters have had time to soak, drain the starchy water and dry the fries as best as you can
Toss the dried fries with the cornstarch to coat evenly and let them sit for a while until the cornstarch dries out and forms a white coating around the fries
Heat oil to around 375*F to pre-fry and add fries to the oil around a handful at a time and cook for approximately 5 minutes and then remove and transfer back to a paper towel lined bowl
Continue step 5 until all fries are pre-fried
Let the fries cool down for around 10 minutes before frying for the second time
Once oil is back to temp, begin adding the fries, a handful at a time into the oil, agitating so they don’t stick together, and cook for about 3–4 minutes until golden brown
Continue Step 8 until all of the fries are cooked for the second time
Toss with seasoning of choice and serve hot!
Cease To Love Ketchup
3 cups of Secondline Brewing — Cease To Love
6oz tomato paste
1 TBSP apple cider vinegar
1 TBSP brown sugar
1 TBSP Worcestershire sauce
2 TSP granulated garlic
1/2 TSP Creole Seasoning of choice
Add all ingredients to saucepan and whisk together thoroughly
Keep on medium heat, whisking occasionally, until thickened.
Once thickened, remove from heat and transfer to small saucer to be served with your delicious pomme frites!
These fancy french fries and house made ketchup will pair nicely with Secondline Brewing’s — Route Red IPA
As always, if you try these recipes, tag us on social media @beerdownhere #beerdownhere or drop us a line to let us know what you think!