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Pommes Frites

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5 from 8 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!

pommes frites

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.

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

Pommes Frites Ingredients

All you’ll need are:

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.

How to make Pommes Frites

Soaking Potatoes

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

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

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 a low heat…

Soaked Potatoes

{they should look like this}

Frites

and the second time will get them crispy and golden at a higher heat.

Pommes Frites

Drop these onto some fresh paper towels and sprinkle with salt and serve.

Pommes Frites

Dish them up and that’s it! Hello, my pretties.

Very easy to do, just a little time consuming but overall totally worth it! Below is the printable recipe card!

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5 from 8 votes
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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!

Course Appetizer, Side Dish, Snack
Cuisine American, French
Keyword frites, pomme frites, pommes frites
Prep Time 5 minutes
Servings 2 servings
Calories 247 kcal
Author Lauren

Ingredients

  • 2 quarts peanut oil
  • 4 large baking potatoes
  • salt
US Customary - Metric

Instructions

  1. Peel potatoes and slice into fry shapes.  

  2. Place into a bowl of very cold water and sit anywhere from 2-24 hours. Drain and pat dry with paper towels.

  3. Heat peanut oil to 300 degrees approximately. Fry potatoes until tender on the inside but not brown. Drain on fresh paper towels.

  4. 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.

Nutrition Facts
Pommes Frites
Amount Per Serving
Calories 247
% Daily Value*
Sodium 42mg2%
Potassium 1759mg50%
Carbohydrates 52g17%
Fiber 10g42%
Protein 10g20%
Vitamin C 48.6mg59%
Calcium 128mg13%
Iron 13.8mg77%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  16. tanya says

    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!

    Reply

  19. katie says

    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!

    Reply

  20. Apple says

    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.

    Reply

  25. Madison (@properlybright) says

    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

    Reply

  26. ingrid pylyser says

    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

    Reply

  28. chuck says

    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??

    chuck

    Reply

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