J’ai fait cuire mes frites dans du beurre
J’ai fait cuire mes frites dans du beurre is a medium French recipe that serves 4. 350 calories per serving. Recipe by Food is Love on YouTube.
Prep: 40 min | Cook: 21 min | Total: 1 hr 16 min
Cost: $12.55 total, $3.14 per serving
Ingredients
- 2 kg Potatoes (prefer Yukon Gold or Russet, peeled and cut into 1 cm sticks)
- 2 kg Unsalted Butter (for clarifying; will yield about 1 L clarified butter)
- 2 tsp Salt (coarse sea salt, for finishing)
- 1 clove Garlic (finely grated, optional for finishing)
Instructions
Clarify the Butter
Place the 2 kg of unsalted butter in a heavy pot over low heat. Melt slowly, then increase to a gentle simmer. As the butter separates, skim off the white whey foam with a spoon. Once the milk solids settle at the bottom, carefully pour the clear golden liquid through a cheesecloth-lined fine mesh sieve into a clean container. Discard the browned milk solids (or keep for a nutty garnish if desired).
Time: PT30M
Prep the Potatoes
Peel the potatoes, rinse, and pat dry. Cut into uniform 1 cm × 1 cm sticks. Do NOT wash after cutting; the surface starch helps achieve extra crispness. Let the cut potatoes rest on a clean towel while the butter clarifies.
Time: PT10M
First Fry (Blanch)
Heat the clarified butter in the pot to 150 °C (use the thermometer). Working in batches, gently lower the potato sticks into the oil. Fry for 5–6 minutes until just tender but not colored. Remove with a slotted spoon and let drain on paper towels.
Time: PT10M
Temperature: 150°C
Cool Between Batches
Spread the blanched fries on a tray and let them rest for 5 minutes. This cooling step creates a dry surface that will crisp up during the second fry.
Time: PT5M
Second Fry (Crisp)
Raise the clarified butter temperature to 200 °C. Return the fries to the oil in batches and fry for 3–4 minutes, or until golden‑brown and crisp. Remove, drain on fresh paper towels, and immediately season with salt (and optional grated garlic).
Time: PT4M
Temperature: 200°C
Serve
Transfer the seasoned fries to a serving bowl. Serve immediately for maximum crunch. Leftovers can be reheated briefly in the same clarified butter.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 40 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Garlic
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes
- Instead of Unsalted Butter: ghee (pre‑clarified)
- Instead of Salt: kosher salt
- Instead of Garlic: garlic powder (1/4 tsp)
Equipment Needed
- Heavy Bottom Pot or Deep Fryer
- Candy or Deep‑Fry Thermometer
- Fine Mesh Sieve
- Cheesecloth
- Slotted Spoon
- Cutting Board
- Chef’s Knife
- Large Bowl
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Clarifying the butter without burning the milk solids.
- Maintaining precise oil temperatures for each fry.
- Ensuring the potatoes are not washed after cutting to retain surface starch.
Chef Tips from the Video
- For an extra nutty flavor, let the milk solids caramelize at the bottom of the pot before discarding them.
- Add a pinch of smoked paprika to the finishing salt for a subtle smoky note.
- If you prefer a softer interior, increase the first‑fry time to 7 minutes.
Troubleshooting
Butter turns brown or smells burnt during clarification.
Reduce heat immediately, skim off any browned solids, and filter through a fresh cheesecloth. Use a lower simmer next time.
Fries absorb too much oil and are soggy.
Do not overcrowd the pot; keep oil temperature steady at 150 °C for the first fry and 200 °C for the second. Pat dry between fries.
Oil temperature drops dramatically when fries are added.
Fry in small batches and pre‑heat the oil a few minutes before each batch.
Storage
Refrigerator: Store any leftover clarified butter in an airtight jar for up to 1 week. Reheat gently before reuse.
Freezer: Do not freeze the fries; texture will suffer.
Room temperature: Fries are best served immediately; they lose crispness after 30 minutes at room temperature.
Make-Ahead Tips
- Clarify the butter a day ahead and store it in the fridge.
- Cut and dry the potatoes, then keep them in a bowl of cold water for up to 2 hours; pat dry before frying.
- The first‑fry batch can be done ahead; keep the blanched fries refrigerated and finish with the second fry when ready.
Frequently Asked Questions
What is the cultural significance and history of fries cooked in clarified butter in French cuisine?
While classic French fries (pommes frites) are traditionally fried in oil, cooking them in clarified butter is a modern twist that highlights the French love of butter as a premium cooking fat. It reflects a gourmet approach often found in upscale bistros where butter‑based sauces and fry preparations showcase richness and technique.
What regional variations of fried potatoes exist in French cuisine compared to this clarified butter method?
In France, you’ll find pommes sarladaises (potatoes sautéed in duck fat) from the Périgord region and pommes à la lyonnaise (potatoes with onions in butter). The clarified butter fry combines the crispness of traditional frites with the buttery depth of these regional specialties.
How are crispy clarified butter fries traditionally served in French bistros?
They are typically served hot in a shallow basket or on a wooden board, lightly salted and sometimes accompanied by a simple aioli or herb‑butter dip. The focus is on the fry’s texture and the buttery flavor rather than heavy sauces.
During which occasions are fries prepared with clarified butter commonly enjoyed in French culture?
They appear on brunch menus, as a side for steak‑frites, or as a special snack during festive gatherings where a richer flavor is appreciated. The technique is also popular for weekend home‑cooking experiments.
What authentic ingredients are essential for traditional French fries and how does clarified butter differ?
Traditional French fries use starchy potatoes, sea salt, and a neutral oil such as sunflower or peanut oil. Clarified butter replaces the oil, offering a higher smoke point and a buttery, nutty taste while still providing the crisp exterior.
What are the most common mistakes to avoid when making clarified butter fries?
Common errors include overheating the butter during clarification, overcrowding the pot which drops oil temperature, and skipping the cooling step between the two fries. Each mistake leads to burnt butter, soggy fries, or uneven browning.
Why does this recipe use a double‑fry method instead of a single fry at high temperature?
The first low‑temperature fry cooks the potato interior without browning, while the second high‑temperature fry creates a golden, crunchy exterior. This two‑stage process yields fries that are fluffy inside and crisp outside, which a single fry cannot reliably achieve.
Can I make clarified butter fries ahead of time and how should I store them?
Yes. Clarify the butter a day ahead and keep it sealed in the fridge. You can also pre‑blanch the potatoes, refrigerate them on a tray, and finish with the second fry just before serving. Store any leftover fries in the fridge and re‑heat briefly in the same clarified butter.
What texture and appearance should I look for to know the fries are done?
After the second fry, the fries should be deep golden‑brown, with a dry, crackly surface. When you bite into one, the exterior should be crisp while the interior feels light and fluffy, not doughy.
What does the YouTube channel Food is Love specialize in?
The YouTube channel Food is Love focuses on playful, experimental home cooking, often blending classic techniques with humor. It emphasizes quality ingredients, clear explanations, and a love‑filled approach to everyday dishes.
How does the YouTube channel Food is Love's approach to French comfort food differ from other cooking channels?
Food is Love combines thorough technique (like butter clarification) with a light‑hearted narrative, encouraging viewers to try gourmet twists at home. Unlike many channels that stick to standard oil‑fried fries, Food is Love pushes the boundary by using clarified butter and detailed temperature control.
Last updated: September 6, 2026
