Pommes Allumettes with Kimchi Mayonnaise

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40min

•

Easy

These pommes allumettes, aka matchstick fries, are truly a hit! Perfect as an appetizer with a dip (read: the max), but also great with a hamburger or a hearty smashburger

For me, pure nostalgia, because these were the very first fries I ever learned to make – as a little girl in my way too big chef's jacket at the hotel school in Anderlecht. Since then, I've maintained that these fries are mega crispy, mega beautiful, and simply top! 

These pommes allumettes, aka matchstick fries, are truly a hit! Perfect as an appetizer with a dip (read: the max), but also great with a hamburger or a hearty smashburgerFor me, pure nostalgia, becau ...
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Ingredients

What do you need?
Quantity: 4P

800 g fries potatoes 

1 tsp sea salt 

4 tbsp kimchi mayonnaise

800 g fries potatoes 

1 tsp sea salt 

4 tbsp kimchi mayonnaise

Preparation method

How do you make this?

Preparing potatoes: Peel the potatoes and cut them into thin fries, as thick as a matchstick.

Rinsing & drying: Rinse them in cold water (for extra crispiness!) and pat them dry well.

First frying round: 

Heat beef tallow or frying oil to 180°C. 

Fry the fries for 4 minutes in small batches.

Let them drain on kitchen paper.

Finishing for the crunch: 

Fry the fries again until 180°C they are golden brown and ultra-crispy.

Let them drain again and sprinkle with sea salt.

Enjoy! Serve immediately with kimchi mayonnaise or your favorite sauce.

Tips

Pre-cut fries? Max. 1 day in the fridge, in water.

Fried fries? Eat them immediately! Reheating makes them less crispy.

Extra flavor? Sprinkle a pinch of smoked paprika or chili over them.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.