Paris-Style Pommes Allumettes
Paris-Style Pommes Allumettes
Ingredients
- 2 pounds russet potatoes, peeled
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sea salt, plus more for serving
For Serving
- 1/2 cup garlic aioli, homemade or store-bought
Instructions
- 1
Preheat your oven to 450°F (232°C). Line two large baking trays with parchment paper.
⏱️ 10 min•🌡️ 450
- 2
Using a mandoline or a similar tool, carefully cut the peeled potatoes into ultra-thin matchstick slices, approximately 1/8-inch thick. Be cautious when using a mandoline.
⏱️ 10 min
- 3
Place the cut potato slices into a large bowl. Fill the bowl with cold water, ensuring the potatoes are fully submerged. Soak and rinse the potato slices very well, agitating them with your hands to release excess starch. Drain the water and repeat this process 2-3 times until the water runs mostly clear.
⏱️ 10 min
- 4
Spread the rinsed potato slices onto a clean, dry kitchen towel. Use another clean towel to pat them completely dry. This step is crucial for crispiness, so ensure no moisture remains.
⏱️ 10 min
- 5
Transfer the completely dried potato slices back into the large bowl. Drizzle with vegetable oil, sprinkle with cornstarch, and add 1 teaspoon of sea salt. Toss thoroughly with your hands until all the potato slices are evenly coated.
⏱️ 5 min
- 6
Divide the seasoned potato slices evenly between the two prepared baking trays. Spread them out in a single layer as much as possible, avoiding overcrowding, which can lead to steaming instead of crisping.
⏱️ 5 min
- 7
Bake for 15 minutes. Then, carefully remove the trays from the oven, toss the potatoes with a spatula, and rotate the trays (top to bottom, front to back) for even cooking. Return to the oven.
⏱️ 15 min•🌡️ 450
- 8
Continue baking for another 15-20 minutes, or until the pommes allumettes are golden brown and crisp. Toss and rotate the trays every 5-7 minutes during this stage to ensure even browning. Keep a close eye on them as they can burn quickly due to their thinness.
⏱️ 15 min•🌡️ 450
- 9
Once golden and crisp, remove the pommes allumettes from the oven. Immediately transfer them to a serving dish or paper cones. Sprinkle with additional sea salt to taste.
⏱️ 5 min
- 10
Serve hot with garlic aioli on the side.
Kitchen Tools
Nutrition Facts (per serving)
Paris-Style Pommes Allumettes
- 2 pounds russet potatoes, peeled
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sea salt, plus more for serving
For Serving
- 1/2 cup garlic aioli, homemade or store-bought
Instructions
- 1
Preheat your oven to 450°F (232°C). Line two large baking trays with parchment paper.
⏱️ 10 min•🌡️ 450 - 2
Using a mandoline or a similar tool, carefully cut the peeled potatoes into ultra-thin matchstick slices, approximately 1/8-inch thick. Be cautious when using a mandoline.
⏱️ 10 min - 3
Place the cut potato slices into a large bowl. Fill the bowl with cold water, ensuring the potatoes are fully submerged. Soak and rinse the potato slices very well, agitating them with your hands to release excess starch. Drain the water and repeat this process 2-3 times until the water runs mostly clear.
⏱️ 10 min - 4
Spread the rinsed potato slices onto a clean, dry kitchen towel. Use another clean towel to pat them completely dry. This step is crucial for crispiness, so ensure no moisture remains.
⏱️ 10 min - 5
Transfer the completely dried potato slices back into the large bowl. Drizzle with vegetable oil, sprinkle with cornstarch, and add 1 teaspoon of sea salt. Toss thoroughly with your hands until all the potato slices are evenly coated.
⏱️ 5 min - 6
Divide the seasoned potato slices evenly between the two prepared baking trays. Spread them out in a single layer as much as possible, avoiding overcrowding, which can lead to steaming instead of crisping.
⏱️ 5 min - 7
Bake for 15 minutes. Then, carefully remove the trays from the oven, toss the potatoes with a spatula, and rotate the trays (top to bottom, front to back) for even cooking. Return to the oven.
⏱️ 15 min•🌡️ 450 - 8
Continue baking for another 15-20 minutes, or until the pommes allumettes are golden brown and crisp. Toss and rotate the trays every 5-7 minutes during this stage to ensure even browning. Keep a close eye on them as they can burn quickly due to their thinness.
⏱️ 15 min•🌡️ 450 - 9
Once golden and crisp, remove the pommes allumettes from the oven. Immediately transfer them to a serving dish or paper cones. Sprinkle with additional sea salt to taste.
⏱️ 5 min - 10
Serve hot with garlic aioli on the side.