Pommes Frites

5 from 9 votes

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Pommes Frites are crispy, crunchy, salty, potatoey goodness. What are frites? Let me be the first to tell you they also go by French Fries!

French Fries

Pommes Frites

If you’ve never attempted to make Pommes Frites before, now is a great time to try. They are worth every minute of peeling, chopping, soaking, frying, waiting, and frying again. I promise.

What are Frites?

Let’s get to these GORGEOUS looking crispy, crunchy, salty, potatoey goodness known as French Fries or “Pommes Frites”. Typically I won’t make them at home…like ever… because I will inevitably eat them all. True fact.

Main Ingredients

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

  • Potatoes – Of course you’re going to need potatoes for this french fry recipe! Get slicing 🙂
  • Salt – Who would want a perfectly crisp fry without the salty taste? No one! Use any variety of salt that you like.
  • Peanut Oil – This is for frying but if you’re allergic to peanuts use another type of oil instead.

Frites can be enjoyed as a snack or a side dish. Need some main course ideas? Try these: *BEST* Sloppy Joe RecipeClassic Homemade BurgersThe Best Turkey Burger Recipe, and How To Cook Steak On The Stove.

Soaking Potatoes

How to make Pommes Frites

  1. Peel and chop your potatoes into fries. Place them into some cold water and let them sit so the starch can get removed. Maybe an hour or two? I didn’t wait long because I’m impatient. And I was hungry at the time.

Sliced Potatoes

  1. Once you’re ready to fry these, take them out of the water and place them onto some paper towel-lined baking sheets. Make sure you dry them off really well! Dropping wet potatoes into hot oil=a visit to the ER. No bueno. PS- burns suck.

Peanut Oil for Frying

  1. So, we’re going to end up frying these twice. I know what you’re thinking. “Twice? Really?” YES. Trust the Lauren. The first time will cook the potato all the way through at low heat. Heat peanut oil to 300 degrees approximately. Fry potatoes until tender on the inside but not brown. Remove fries and place on fresh paper towels.

Soaked Potatoes

{the pommes frites should look like this}


  1. The second time will get them crispy and golden at a higher heat. Increase oil temperature to 400 degrees approximately and cook pommes frites in batches until brown and crispy.

Pommes Frites

  1. Drop the pommes frites onto some fresh paper towels and sprinkle with salt and serve.
Pommes Frites

Pommes Frites Leftovers

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 until heated through. This is to help retain that crispy crunchy goodness. Reheating in the microwave results in soggy frites.

More Recipes to Try!

Very easy to do, just a little time consuming but overall totally worth it! If you loved these pommes frites, you’re going to love my other fry recipes!

Below is the printable recipe card!

French Fries
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5 from 9 votes

Pommes Frites

Pommes Frites are crispy, crunchy, salty, potatoey goodness. What are frites? Let me be the first to tell you they also go by French Fries!
servings 2 servings
Prep Time 5 minutes
Cook Time 20 minutes


  • 2 quarts peanut oil
  • 4 large baking potatoes
  • salt


  • Peel potatoes and slice into fry shapes.  
  • Place into a bowl of very cold water and sit anywhere from 2-24 hours. Drain and pat dry with paper towels.
  • Heat peanut oil to 300 degrees approximately. Fry potatoes until tender on the inside but not brown. Drain on fresh paper towels.
  • Increase oil temperature to 400 degrees approximately and cook fries in batches until brown and crispy. Place onto fresh paper towels and sprinkle with salt. Serve immediately.


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

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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!! 🙂