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

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 Recipe, Classic Homemade Burgers, The Best Turkey Burger Recipe, and How To Cook Steak On The Stove.

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.

2. 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.

3. 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.

{the pommes frites should look like this}

4. 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.

5. Drop the pommes frites onto some fresh paper towels and sprinkle with salt and serve.

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!

• Garlic Butter Fries
• Sweet Potato Nacho Fries
• Sweet Potato Garlic Fries with Sriracha Dip
• Cheesy Buffalo Chicken Fries

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!

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5 from 8 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 mins

Cook Time 20 mins

Ingredients

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

US Customary - Metric

Instructions

• 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.

Nutrition

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