Pomme frites are one of those things that feel a little fancy, but are actually pretty easy to make at home.
They’re thin, crispy, and perfectly golden with that soft, fluffy center. Whether you’re serving them with burgers, steak, or just eating them straight off the tray, they always hit.
Why You’ll Love Them: They’re extra crispy on the outside, light on the inside, and have that classic fry texture that’s hard to beat. They feel a step up from regular fries without a lot of extra work.
Top Tip: Fry them twice if you can—once to cook them through, then again to get that super crispy finish.
How to Make Recipe
Pommes Frites French Fries
Crisp, golden, and irresistibly light, pomme frites are the elevated version of classic fries. Twice fried for the perfect crunch, they’re fluffy on the inside and best served hot with your favorite dipping sauce. Perfect as a side or snack, they bring a restaurant-quality touch to any meal.
Ingredients
- 4-6 russet potatoes (cut into French fry sizes)
- oil for frying
- salt
Instructions
- Preheat some oil in a deep fryer or a pot to 300°.
- Add the prepared potatoes to a large container filled with cold water.
- Submerge the cut potatoes in the water and let them stand for about 10 minutes.
- Next, move the potatoes around in the water with your hand to get off some starch, and then strain them in a colander and rinse them well with cold water for 3 to 4 minutes.
- Let the potatoes drain off any excess water for an additional 2-4 minutes.
- Add a few handfuls of the cut potatoes to the hot oil and cook for 3 minutes. Move them around after 90 seconds. You may need to do this in batches.
- Remove the fries from the oil and keep them in the fryer basket or place them on a sheet tray lined with parchment paper.
- Turn the oil up to 350°.
- Add a few handfuls of the pre-fried potatoes to the hot oil and cook for 5-6 minutes or until crispy and browned on the edges. You can cook an additional 1 to 2 minutes to crisp up and brown more.
- Drain the potatoes in the basket for no longer than a minute and then transfer them to a bowl and toss with salt. Serve immediately.
