Pommes Frites Recipe

5 from 1 vote

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This easy homemade Pomme Frites recipe is going to knock your socks off! Skip the fast food joint and create your own perfect pommes frites right in your kitchen. Crispy on the outside, fluffy on the inside, these fries will have you coming back for more.

pomme frites arranged in wax paper with a little cup of ketchup

What are Pommes Frites?

Let me be the first to tell you, pommes frites also go by French Fries. 🙂 They are just thin strips of potatoes that are deep-fried until crispy and golden brown. The term “pommes frites” is a French term for “fried potatoes”. These are considered French fries and are known for their crunchy exterior and fluffy interior. Typically served hot and seasoned with salt, pommes frites can be enjoyed on their own or with a variety of dipping sauces.

pomme frites ingredients on a marble countertop.

Ingredients Needed for Pommes Frites

All you’ll need are three ingredients and some time to make perfect Pommes Frites! Here’s what you’ll need:

  • Russet Potatoes – Of course you’re going to need potatoes for this french fry recipe! Get slicing. 🙂 Idaho potatoes would also be a good option.
  • Salt – Who would want a perfectly crisp fry without the salty taste? No one! Use any variety of salt that you like.
  • Peanut Oil – With its high smoke point, it’s ideal for deep frying. If you’re allergic to peanuts use another type of oil instead, like canola or vegetable oil.


  • Experiment with different seasonings like cajun seasoning or parmesan cheese for a unique flavor twist.
  • Get fancy and add truffle oil to your finished fries.
pomme frites dying on paper towels

How to Make Pommes Frites

For full recipe details, see the printable recipe card down at the bottom of the post. Here are step-by-step instructions for frying your pommes frites:

1. Peel + Chop Potatoes into Fries

Peel and chop your potatoes into fries.

Place them into some cold water and let them sit at least 30 minutes. This helps remove the starchiness from the potatoes.

Pro Tip: If making ahead, you can let the potatoes soak in the water and in the refrigerator for up to 24 hours.

2. Dry Potatoes REALLY Well

Once you’re ready to fry, take them out of the water and place them onto some paper towel-lined baking sheets. Make sure you dry them off really well! Dripping wet potatoes into hot oil EQUALS a visit to the Emergency Room. No way.

3. Time to Fry…Twice!

We’re going to be frying these twice. I know what you’re thinking. “Twice? Really?” YES. This is my Pro Tip! The first time will cook the potato all the way through at low heat. The second time will get them crispy and golden at a higher heat.

  • Heat peanut oil to 300° F. Use a candy thermometer to monitor the temperature of the oil during the frying process.
  • Carefully place fries into hot oil using a slotted spoon. Fry potatoes until tender on the inside but not brown.
  • Remove fries with a slotted spoon and place on fresh paper towels to drain off excess oil.

4. Second Fry

Increase oil temperature to approximately 400° F and fry pommes frites again in small batches until brown and crispy. Drop the pommes frites onto some fresh paper towels and immediately sprinkle with salt. Serve warm!

Storage Directions for Pommes Frites

While these are best enjoyed fresh, any leftover Pommes Frites should be stored in the fridge, in an airtight container for up to 5 days! 

To Reheat– toast them in the oven or air fryer until heated through. This is to help retain that crispy crunchy goodness. Reheating in the microwave results in soggy frites.

How to Serve Pommes Frites

Frites can be enjoyed as a snack or a side dish. Try these main course ideas: 

pomme frites arranged on a plate with a little cup of ketchup on a tablescape

More Fry Recipes to Try!

Say goodbye to soggy fast food fries and hello to crispy perfection. Whether you’re serving them alongside a burger or enjoying them as a snack, these pommes frites are sure to be a hit. The printable recipe card is below. Have a good day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

pomme frites arranged in wax paper with a little cup of ketchup
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5 from 1 vote

Pommes Frites

Pommes Frites are crispy, crunchy, salty, potato-y goodness. What are frites? Let me be the first to tell you they also go by French Fries!
servings 2 servings
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes


  • 2 quarts peanut oil
  • 4 large baking potatoes Russet or Idaho work best here
  • salt to taste


  • Peel potatoes and slice into fry shapes.  
    potatoes sliced into thin fry slices on a round cutting board
  • Place potatoes into a bowl of very cold water and allow to soak for at least 30 minutes.* Drain, rinse and pat VERY dry with paper towels.
    dumping potato slices into a bowl of water
  • Heat peanut oil to 300° F. Fry potatoes until tender on the inside but not brown. Drain on fresh paper towels.
    cooked frites on a slotted spatula
  • Increase oil temperature to 400° F and cook fries in batches until brown and crispy. Place onto fresh paper towels and sprinkle with salt. Serve immediately.
    pomme frites dying on paper towels



*If making ahead, you can let the potatoes soak in the water and in the refrigerator for up to 24 hours. 


Calories: 247kcal | Carbohydrates: 52g | Protein: 10g | Sodium: 42mg | Potassium: 1759mg | Fiber: 10g | Vitamin C: 48.6mg | Calcium: 128mg | Iron: 13.8mg
Course: Appetizer, Side Dish, Snack
Cuisine: American, French
Keyword: frites, pomme frites, pommes frites
5 from 1 vote (1 rating without comment)

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Recipe Rating

34 Responses
  1. Pamela

    5 stars
    Pommes Frites, AKA French Fries

    I like making fries in this version better, after having much of the Starch, washed away from the potatoes.
    Cooking them twice, also gives them their unique flavor.
    The potatoes last up longer, If you have any leftovers, too. Most FF don’t keep as long in the refrigerator.
    I like my fries, with Malt Vinegar, & these stay crispy, even if wet!
    Everyone should try.

  2. Ron Bee

    Sorry, but I have ordered an air frier to get away from using oil and to try my luck at frying using other methods..but thanks for your input Lauren.

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  5. chuck

    what would be the calorie count on potatoes fixed like this.
    starch removing, drying off the grease both times, light salt.. and cool down…
    what kinda of calorie count would this be??? I hear potatoes cooked are good for you, and the removal of most of the grease should make these more toward the healthy side i would think…
    any ideas??


  6. ingrid pylyser

    I am from belgium and the fries are really a belgium product.
    So, here is the real way to make fries !!!!!
    take a patato like a bintje.
    cut them in the tickness of a vinger.
    wash them quickly in water.
    please oh please do not let them soak in water.
    dry them in a towel.
    Heat vegetable oil; like arachide
    bake them for the first time to 150°C to let them cook inside but not brown. If they become brown, you used the wrong kind of patato.
    the second time heat the oil to 180°C and bake them.
    Normally the second bake goes quickly, you wait untill you hear them sing!
    put them on a kitchen paper and serve immediately.

    you can pre bake the fries for the first time, let them cool off and then place them in the freezer.
    You get them out of the freezer en put them immediately in hot oil of 180°C

    this how we “belgian” cook the fries

  7. Madison (@properlybright)

    these looks so amazing and i’m now a new huge fan of your blog but oh geeze french fries aren’t even french! i’m a little disappointed with this post for the competition. they originated in belgium and while you did a great job on making beautiful crisp fries there’s no real depth to the recipe. it’s just a how to. i wish you created a french dip to go with it or something…=P

  8. Mallory's Kitchen

    These look amazing– crispy on the outside and soft and heavenly on the inside. Will definitely give these a try.

  9. Apple

    I am surprised you chose to make what is perhaps Belgium’s most famous dish for Lyon, which is in France. I hope Belgium isn’t next, they’ll feel slighted.

  10. katie

    My favorite way to eat french fries… twice fried!!!! Still have yet to make a batch of my own–I think you are helping convince me I should!

  11. tanya

    I’ve always been too impatient to make home made fries like this. I usually just roast potatoes in the oven. But I have to say, I may change my ways. These looks perfect!

  12. Anna @ hiddenponies

    Time consuming, but your pictures definitely make it look like it’s all worth it! Also, you make cute babies, I vote you give in to the hormones 😉

  13. Georgia @ The Comfort of Cooking

    When I’m sick of salad there’s nothing I want more than a simple French fry dunked in ketchup. These look so crisp, easy and heavenly!

  14. Ali @ Gimme Some Oven

    I’ve still never actually tried making French fries! These look sooooooo good, though. May have to give it a try. Love that you love your family!! 🙂