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Pommes Frites

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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

Anyways, 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. But with this week’s Around the World in 80 Plates episode traveling to France {airing this  Wednesdays at 10/9c on BRAVO}, I thought it only fitting that I make something French. Well, somewhat French. Should this be French American Cuisine? Ok- maybe I’m making a lot of assumptions because {1} I am blonde and they’re not called French Fries for nothing…right? {2} What do I know? (*please refer to #1) and {3} I’ve never been to France.

So yeah. Basically I made fries for this next episode.

I do it because I can.

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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. And all you need is some potatoes and peanut oil. Here’s how you do it:

pommes frites

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.

pomme frites

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.

pomme frites

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 though at a low heat….

pomme frites

{they should look like this}

pommes frites

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

what are frites

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

what are 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! Here’s that printable:

5 from 6 votes
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Pommes Frites {aka les French Fries}

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
Calories 247 kcal

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 {aka les French Fries}
Amount Per Serving
Calories 247
% Daily Value*
Sodium 42mg 2%
Potassium 1759mg 50%
Total Carbohydrates 52g 17%
Dietary Fiber 10g 40%
Protein 10g 20%
Vitamin C 58.9%
Calcium 12.8%
Iron 76.7%
* Percent Daily Values are based on a 2000 calorie diet.
Other recipes you might like:

Garlic Butter Fries

Cajun Sweet Potato Tots with Creamy Cinnamon Dip

Sweet Potato Garlic Fries with Sriracha Dip

Crispy Red Fish Sandwiches & Old Bay Home Fries

Reader Interactions

Comments

  16. 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. 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. 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. 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. 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. 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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