Beyond the classic French fry lies a world of crispy, golden pommes frites just waiting to be discovered! Whether you’re craving comfort food with a creative spin or looking to impress at your next gathering, these 18 inventive recipes will transform humble potatoes into extraordinary sides. Get ready to elevate your fry game—your taste buds are in for a delicious adventure!
Classic Belgian Pommes Frites with Garlic Aioli
Now, let’s master the art of creating perfect Belgian pommes frites with a creamy garlic aioli. Nothing beats the crisp exterior and fluffy interior of these double-fried potatoes, especially when paired with a homemade dipping sauce. Follow these precise steps to achieve restaurant-quality results in your own kitchen.
Ingredients
Russet potatoes – 4 largeVegetable oil – 6 cupsGarlic – 2 clovesLemon juice – 1 tbspMayonnaise – ½ cupSalt – 1 tsp
Instructions
1. Peel 4 large russet potatoes completely.2. Cut each potato into ½-inch thick sticks using a sharp knife.3. Place the cut potatoes in a large bowl of cold water for 30 minutes to remove excess starch.4. Drain the potatoes and pat them completely dry with paper towels.5. Heat 6 cups of vegetable oil in a heavy-bottomed pot to 325°F using a deep-fry thermometer.6. Carefully add one-third of the potatoes to the hot oil using a spider strainer.7. Fry the potatoes for 5 minutes until softened but not browned.8. Remove the partially cooked potatoes and drain on a wire rack.9. Repeat steps 6-8 with the remaining two batches of potatoes.10. Increase the oil temperature to 375°F.11. Return the first batch of potatoes to the hot oil and fry for 3 minutes until golden brown and crisp.12. Remove the finished frites and drain on fresh paper towels.13. Repeat step 11 with the remaining two batches.14. Sprinkle 1 tsp salt evenly over all the hot frites.15. Mince 2 cloves of garlic finely on a cutting board.16. Combine the minced garlic, ½ cup mayonnaise, and 1 tbsp lemon juice in a small bowl.17. Whisk the aioli ingredients together until fully incorporated.18. Let the aioli rest for 10 minutes to allow the flavors to meld. Marvel at the contrast between the shatteringly crisp exterior and cloud-like interior of these golden frites. The sharp garlic aioli cuts through the richness beautifully, making each bite perfectly balanced. For an elevated presentation, serve them in a paper cone with extra aioli for dipping alongside grilled meats or burgers.
Truffle Oil and Parmesan Pommes Frites
Savor the elegant simplicity of these gourmet fries that transform ordinary potatoes into a restaurant-worthy side dish. These truffle oil and parmesan pommes frites deliver crispy exteriors with fluffy interiors, elevated by earthy truffle aroma and savory cheese. Follow these precise steps to achieve perfectly golden results every time.
Ingredients
Russet potatoes – 2 large
Vegetable oil – 4 cups
Truffle oil – 2 tbsp
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Instructions
1. Peel 2 large russet potatoes completely with a vegetable peeler.
2. Cut each potato lengthwise into ¼-inch thick slices using a sharp chef’s knife.
3. Stack the potato slices and cut them into ¼-inch wide batons to create uniform fries.
4. Submerge the cut potatoes in a large bowl of cold water for 30 minutes to remove excess starch.
5. Drain the potatoes and pat them completely dry with paper towels, ensuring no moisture remains.
6. Heat 4 cups of vegetable oil in a heavy-bottomed pot to 325°F, using a deep-fry thermometer to verify temperature.
7. Carefully add one-third of the dried potatoes to the hot oil using a spider strainer or slotted spoon.
8. Fry the first batch for 4 minutes until lightly colored but not browned, stirring occasionally with a slotted spoon.
9. Remove the partially cooked fries and drain on a wire rack set over a baking sheet.
10. Repeat steps 7-9 with the remaining two batches of potatoes, allowing the oil to return to 325°F between batches.
11. Increase the oil temperature to 375°F and wait for it to stabilize, checking with your thermometer.
12. Return the first batch of fries to the hot oil and fry for 2 minutes until golden brown and crispy.
13. Remove the finished fries and drain on fresh paper towels to absorb excess oil.
14. Repeat step 12 with the remaining two batches, working quickly while the fries are hot.
15. Transfer all hot fries to a large mixing bowl and drizzle with 2 tablespoons of truffle oil.
16. Toss the fries gently to coat them evenly with the truffle oil using tongs or two large spoons.
17. Sprinkle ½ cup of grated parmesan cheese and 1 teaspoon of salt over the oiled fries.
18. Toss again until the cheese and salt are evenly distributed throughout the batch.
19. Serve immediately on a warm platter or individual plates while the fries are still hot and crispy.
Enjoy the satisfying crunch that gives way to tender potato centers, complemented by the luxurious truffle aroma and salty parmesan. Each bite offers a perfect balance of earthy and savory flavors that pair wonderfully with steak or burgers. Elevate your presentation by serving them in parchment-lined cones or alongside a creamy aioli for dipping.
Spicy Cajun Seasoned Pommes Frites
A perfectly crispy batch of Spicy Cajun Seasoned Pommes Frites starts with choosing the right potatoes and mastering the double-fry technique. Achieving that golden exterior and fluffy interior requires attention to temperature and timing, so let’s walk through each step methodically. You’ll be amazed at how simple ingredients transform into restaurant-quality fries with just a few key techniques.
Ingredients
Russet potatoes – 2 large
Vegetable oil – 6 cups
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Instructions
1. Peel 2 large Russet potatoes completely with a vegetable peeler.
2. Cut each potato lengthwise into ½-inch thick planks using a sharp chef’s knife.
3. Stack the planks and cut them into ½-inch wide batons to create uniform fry shapes.
4. Place the cut potatoes in a large bowl filled with cold water and soak for 30 minutes to remove excess starch.
5. Drain the potatoes thoroughly and pat them completely dry with paper towels, ensuring no moisture remains.
6. Heat 6 cups of vegetable oil in a heavy-bottomed Dutch oven to 325°F, verified with a deep-fry thermometer.
7. Carefully add one-third of the dried potatoes to the hot oil using a spider strainer or slotted spoon.
8. Fry the first batch for 4 minutes until the potatoes are cooked through but not yet browned.
9. Remove the partially cooked fries and drain them on a wire rack set over a baking sheet.
10. Repeat steps 7-9 with the remaining two batches of potatoes, maintaining the oil temperature at 325°F.
11. Increase the oil temperature to 375°F and wait for it to stabilize, about 5 minutes.
12. Return the first batch of par-cooked fries to the hot oil and fry for 2 minutes until golden brown and crispy.
13. Remove the finished fries and immediately toss them in a large bowl with 2 tbsp Cajun seasoning and 1 tsp salt.
14. Repeat step 12 with the remaining batches, serving each batch immediately for optimal crispness.
Nothing beats the satisfying crunch of these perfectly fried potatoes with their bold Cajun kick. The double-frying method creates that ideal contrast between the crispy exterior and fluffy interior that makes these fries so addictive. Try serving them alongside a cool ranch dip or piled high on a po’ boy sandwich for an authentic Southern experience.
Sweet Potato Pommes Frites with Cinnamon Sugar
Now, let’s transform humble sweet potatoes into elegant, sweet-spiced fries that will become your new favorite autumn treat. Nothing beats the combination of crispy edges and tender centers dusted with warm cinnamon sugar—it’s like dessert and side dish in one perfect package.
Ingredients
Sweet potatoes – 2 large
Vegetable oil – ¼ cup
Granulated sugar – 3 tbsp
Ground cinnamon – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large sweet potatoes completely using a vegetable peeler.
3. Slice each sweet potato into ¼-inch thick matchsticks of equal thickness for even cooking.
4. Pat the sweet potato sticks completely dry with paper towels to ensure maximum crispiness.
5. Toss the dried sweet potato sticks with ¼ cup vegetable oil until evenly coated.
6. Arrange the oiled sweet potatoes in a single layer on your prepared baking sheet, making sure none are touching.
7. Bake at 425°F for 20 minutes until the bottoms are lightly golden.
8. Flip each sweet potato fry carefully using tongs to maintain their shape.
9. Continue baking for another 15-20 minutes until all sides are crispy and browned.
10. While the fries bake, whisk together 3 tbsp granulated sugar and 1 tsp ground cinnamon in a small bowl.
11. Remove the crispy sweet potato fries from the oven and transfer them to a large bowl while still hot.
12. Sprinkle the cinnamon sugar mixture evenly over the hot fries and toss gently to coat completely.
13. Serve immediately while warm and crispy. What makes these pommes frites truly special is the contrast between the crackly cinnamon-sugar crust and the soft, creamy sweet potato interior. Try serving them alongside vanilla ice cream for an unexpected dessert twist, or enjoy them as a sweet companion to savory roasted meats—the caramelized edges and warm spice notes will have everyone reaching for seconds.
Garlic Herb Pommes Frites with Rosemary
Creating perfectly crispy garlic herb pommes frites with rosemary is simpler than you might think, requiring just a few quality ingredients and careful attention to technique for restaurant-quality results at home.
Ingredients
Russet potatoes – 4 large
Olive oil – ¼ cup
Garlic – 4 cloves, minced
Fresh rosemary – 2 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F and position one rack in the upper third and another in the lower third of the oven.
2. Scrub the russet potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels to ensure crispiness.
4. Cut each potato into ½-inch thick sticks, keeping them as uniform as possible for even cooking.
5. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper.
6. Add the potato sticks to the bowl and toss vigorously until every piece is evenly coated with the oil and herb mixture.
7. Arrange the coated potato sticks in a single layer on two baking sheets, making sure they don’t touch each other.
8. Place both baking sheets in the preheated oven, one on the upper rack and one on the lower rack.
9. Bake for 15 minutes, then rotate the baking sheets from top to bottom and front to back for even browning.
10. Continue baking for another 10-15 minutes until the frites are golden brown and crispy around the edges.
11. Remove from the oven and let rest for 2 minutes on the baking sheets to allow them to crisp further.
12. Transfer the pommes frites to a serving bowl using a spatula.
Meticulously baked until golden and fragrant, these frites emerge with a satisfying crunch that gives way to fluffy interiors, infused with the earthy aroma of rosemary and the gentle warmth of garlic. Serve them immediately alongside grilled meats or fold them into breakfast burritos for an unexpected twist, where their herbal notes complement eggs beautifully.
Loaded Cheese and Bacon Pommes Frites
Getting perfectly crisp, golden fries topped with melty cheese and smoky bacon is easier than you think with this straightforward method. Golden potatoes are sliced into uniform batons, then double-fried for that ideal crispy exterior and fluffy interior. Generously loaded with sharp cheddar and crispy bacon bits, these pommes frites make an irresistible snack or side dish.
Ingredients
Potatoes – 4 large
Vegetable oil – 6 cups
Salt – 1 tsp
Bacon – 8 slices
Cheddar cheese – 2 cups shredded
Instructions
1. Peel 4 large potatoes and slice them into ½-inch thick batons.
2. Rinse the potato batons under cold water for 2 minutes to remove excess starch.
3. Pat the potatoes completely dry with paper towels to prevent oil splattering.
4. Heat 6 cups of vegetable oil in a heavy-bottomed pot to 325°F, using a deep-fry thermometer for accuracy.
5. Carefully add one-third of the potatoes to the hot oil and fry for 5 minutes until pale but cooked through.
6. Remove the first batch with a slotted spoon and drain on a wire rack set over a baking sheet.
7. Repeat steps 5-6 with the remaining potatoes in two more batches.
8. Increase the oil temperature to 375°F for the second fry.
9. Fry the potatoes in three batches again for 3 minutes each until golden brown and crispy.
10. Drain the finished fries on fresh paper towels and immediately sprinkle with 1 tsp salt.
11. While the fries are frying, cook 8 bacon slices in a skillet over medium heat for 8-10 minutes until crisp.
12. Transfer the bacon to a paper towel-lined plate to drain excess grease.
13. Crumble the cooled bacon into small pieces using your hands or a knife.
14. Arrange the hot fries in a single layer on an oven-safe platter.
15. Sprinkle 2 cups shredded cheddar cheese evenly over the fries.
16. Broil the fries on high for 2-3 minutes until the cheese is completely melted and bubbly.
17. Remove from the oven and immediately top with the crumbled bacon.
Zeroing in on that perfect combination of textures makes these loaded fries truly special. The double-frying technique creates an audible crunch that gives way to soft potato centers, while the sharp cheddar provides a creamy contrast to the salty bacon bits. For a fun twist, serve them straight from the cast iron skillet with individual ramekins of cool sour cream for dipping.
Curry Powder and Lime Pommes Frites
You’ve probably had regular french fries, but this curry powder and lime version will completely transform your expectations of potato side dishes. This recipe takes the humble potato and elevates it with bright citrus notes and warm spice complexity that pairs beautifully with everything from burgers to grilled chicken. Let’s walk through the simple process together to create these perfectly crisp, flavorful fries.
Ingredients
Russet potatoes – 2 large
Vegetable oil – 4 cups
Curry powder – 2 tbsp
Lime – 1
Salt – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the russet potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels to ensure crispiness.
4. Cut each potato into ¼-inch thick sticks using a sharp knife.
5. Soak the potato sticks in cold water for 30 minutes to remove excess starch.
6. Drain the potatoes and pat them completely dry with fresh paper towels.
7. Heat the vegetable oil in a large pot to 325°F, using a deep-fry thermometer to monitor temperature.
8. Carefully add one-third of the potato sticks to the hot oil and fry for 5 minutes.
9. Remove the partially cooked potatoes with a slotted spoon and drain on paper towels.
10. Repeat steps 8-9 with the remaining potato batches.
11. Increase the oil temperature to 375°F using your thermometer.
12. Return all the potatoes to the hot oil and fry for 3-4 minutes until golden brown.
13. Transfer the finished fries to a large bowl lined with paper towels.
14. Immediately sprinkle the curry powder and salt over the hot fries.
15. Cut the lime in half and squeeze the juice evenly over the seasoned fries.
16. Toss everything gently to coat the fries evenly with seasoning and lime juice.
Just out of the fryer, these pommes frites achieve that perfect crisp exterior while maintaining a fluffy, tender interior that practically melts in your mouth. The warm, aromatic curry powder creates a beautiful contrast with the bright, zesty lime that cuts through the richness of the fried potatoes. For an extra flavor boost, try serving them alongside a cool yogurt dipping sauce or as an unexpected accompaniment to fish tacos.
Pommes Frites with Saffron Aioli
Often overlooked but incredibly rewarding, mastering perfect pommes frites with saffron aioli requires patience and precision. Our methodical approach ensures crispy, golden fries paired with a vibrant, aromatic dip every time. Let’s walk through each step together to create this elegant yet approachable treat.
Ingredients
Russet potatoes – 4 large
Vegetable oil – 6 cups
Salt – 1 tsp
Mayonnaise – ½ cup
Lemon juice – 1 tbsp
Saffron threads – ¼ tsp
Instructions
1. Peel 4 large Russet potatoes completely.
2. Cut potatoes into uniform ¼-inch thick sticks using a sharp knife.
3. Submerge potato sticks in a large bowl of cold water for 30 minutes to remove excess starch.
4. Drain potatoes and pat completely dry with paper towels, ensuring no moisture remains.
5. Heat 6 cups vegetable oil in a heavy-bottomed pot to 325°F, verified with a deep-fry thermometer.
6. Carefully add one-third of the dried potatoes to the hot oil using a slotted spoon.
7. Fry potatoes for 5 minutes until pale and slightly softened but not browned.
8. Remove blanched potatoes with a slotted spoon and drain on a wire rack.
9. Repeat blanching process with remaining two batches of potatoes.
10. Increase oil temperature to 375°F, confirmed with the thermometer.
11. Return first batch of blanched potatoes to the hot oil for 2-3 minutes until golden brown and crispy.
12. Remove finished fries with slotted spoon and drain on fresh paper towels.
13. Immediately sprinkle hot fries with 1 teaspoon salt while tossing gently.
14. Combine ½ cup mayonnaise, 1 tablespoon lemon juice, and ¼ teaspoon saffron threads in a small bowl.
15. Whisk aioli mixture vigorously for 1 minute until fully incorporated and saffron threads are evenly distributed.
16. Let aioli rest at room temperature for 10 minutes to allow saffron flavor to develop.
Zesty and aromatic, the golden fries offer a satisfying crunch that gives way to fluffy interiors, while the saffron aioli provides earthy, floral notes that elevate each bite. Serve them alongside grilled meats or as the star of an appetizer platter with assorted dipping sauces for a memorable sharing experience.
Panko-Crusted Pommes Frites with Wasabi Mayo
Baking these panko-crusted pommes frites transforms ordinary potatoes into an extraordinary snack with a satisfying crunch and zesty kick. By following these straightforward steps, you’ll create fries that stay crisp outside while remaining fluffy inside. The wasabi mayo dipping sauce adds just the right amount of heat to complement the golden-brown coating.
Ingredients
Potatoes – 2 large
Panko breadcrumbs – 1 cup
Flour – ½ cup
Egg – 1
Vegetable oil – 4 cups
Wasabi paste – 1 tbsp
Mayonnaise – ½ cup
Salt – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large potatoes and cut them into ¼-inch thick sticks.
3. Place the potato sticks in a bowl of cold water for 10 minutes to remove excess starch.
4. Pat the potato sticks completely dry with paper towels.
5. Spread ½ cup flour on a plate.
6. Beat 1 egg in a shallow bowl.
7. Spread 1 cup panko breadcrumbs on another plate.
8. Dredge each potato stick in flour, shaking off any excess.
9. Dip the floured potato stick in the beaten egg.
10. Press the potato stick into the panko breadcrumbs until fully coated.
11. Arrange the coated potato sticks in a single layer on the prepared baking sheet.
12. Bake for 20 minutes at 425°F until the coating is golden brown and crispy.
13. Heat 4 cups vegetable oil in a heavy pot to 375°F.
14. Carefully lower 6-8 potato sticks into the hot oil using a slotted spoon.
15. Fry for 2 minutes until deep golden brown.
16. Remove the fries from the oil and drain on paper towels.
17. Sprinkle the hot fries with 1 tsp salt.
18. Combine ½ cup mayonnaise with 1 tbsp wasabi paste in a small bowl.
19. Stir the wasabi mayo until smooth and evenly mixed.
The panko coating creates an audible crunch with each bite, while the potato inside remains light and airy. Serve these fries immediately with the spicy wasabi mayo for dipping, or try them alongside grilled fish or burgers for a complete meal.
Smoky Paprika and Sea Salt Pommes Frites
Every home cook deserves a foolproof method for creating restaurant-quality fries at home, and this smoky paprika and sea salt version delivers crispy perfection with minimal effort. Essentially, we’re transforming humble russet potatoes into golden, flavorful fries through proper cutting, double-frying, and strategic seasoning.
Ingredients
- Russet potatoes – 2 large
- Vegetable oil – 4 cups
- Smoked paprika – 1 tbsp
- Fine sea salt – 1 tsp
Instructions
- Peel 2 large russet potatoes completely, removing all skin.
- Cut each potato lengthwise into ¼-inch thick slices using a sharp chef’s knife.
- Stack the slices and cut them into ¼-inch thick matchsticks to create uniform fry shapes.
- Submerge the cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch.
- Drain the potatoes and pat them completely dry with paper towels, ensuring no moisture remains.
- Heat 4 cups of vegetable oil in a heavy-bottomed pot to 325°F, using a deep-fry thermometer to monitor temperature accurately.
- Carefully add one-third of the dried potatoes to the hot oil and fry for 5 minutes until pale and slightly softened.
- Remove the first batch with a slotted spoon and drain on a wire rack set over a baking sheet.
- Repeat steps 7-8 with the remaining potato batches, maintaining oil temperature at 325°F throughout.
- Increase the oil temperature to 375°F and wait for it to stabilize.
- Return the first batch of partially cooked fries to the hot oil and fry for 2-3 minutes until golden brown and crispy.
- Remove the finished fries and drain on fresh paper towels to absorb excess oil.
- Repeat step 11 with the remaining potato batches, working quickly to maintain oil temperature.
- Transfer the hot fries to a large bowl and immediately sprinkle with 1 tbsp smoked paprika and 1 tsp fine sea salt.
- Toss the fries gently to distribute the seasoning evenly across all surfaces.
Ultimately, these fries achieve a satisfying contrast between the crispy exterior and fluffy interior, with the smoked paprika adding depth that complements the natural potato flavor. Serve them alongside burgers or enjoy as a standalone snack with your favorite dipping sauce for maximum satisfaction.
Pommes Frites with Sriracha Ketchup
Ready to master the art of perfect crispy fries with a spicy kick? Pommes Frites with Sriracha Ketchup transforms simple potatoes into a crave-worthy snack that’s surprisingly easy to make at home. Follow these precise steps to achieve golden, crispy fries every time.
Ingredients
Russet potatoes – 2 largeVegetable oil – 4 cupsSalt – 1 tspKetchup – ½ cupSriracha – 2 tbsp
Instructions
1. Peel 2 large Russet potatoes completely with a vegetable peeler.2. Cut each potato lengthwise into ¼-inch thick slices using a sharp chef’s knife.3. Stack the slices and cut them into ¼-inch thick matchsticks to create uniform fries.4. Submerge the cut potatoes in a bowl of cold water for 30 minutes to remove excess starch.5. Drain the potatoes and pat them completely dry with paper towels.6. Heat 4 cups of vegetable oil in a heavy-bottomed pot to 325°F using a deep-fry thermometer.7. Carefully add one-third of the dried potatoes to the hot oil using a spider strainer.8. Fry the first batch for 4 minutes until pale blond and slightly softened.9. Remove the blanched fries with the spider strainer and drain on a wire rack.10. Repeat steps 7-9 with the remaining two batches of potatoes.11. Increase the oil temperature to 375°F and wait for it to stabilize.12. Return the first batch of blanched fries to the hot oil for 2 minutes until golden brown and crispy.13. Remove the finished fries and immediately sprinkle with ⅓ tsp of salt while hot.14. Repeat steps 12-13 with the remaining blanched batches.15. Combine ½ cup ketchup and 2 tbsp Sriracha in a small bowl, stirring until fully incorporated. Perfect pommes frites should be crisp outside with fluffy interiors, while the Sriracha ketchup adds sweet heat that complements the salty fries beautifully. Pile them high in a paper cone for that authentic bistro feel, or serve alongside burgers for an elevated twist on classic comfort food.
Balsamic Glazed Pommes Frites with Goat Cheese
Mastering restaurant-style fries at home is simpler than you might think, especially when you elevate them with a sweet-tangy glaze and creamy cheese topping. My methodical approach will guide you through creating perfectly crisp pommes frites with minimal effort. Follow each step precisely for foolproof results every time.
Ingredients
- Russet potatoes – 2 large
- Vegetable oil – 4 cups
- Balsamic vinegar – ¼ cup
- Honey – 2 tbsp
- Crumbled goat cheese – ½ cup
- Salt – 1 tsp
Instructions
- Peel 2 large Russet potatoes completely.
- Cut potatoes into uniform ¼-inch thick sticks.
- Submerge potato sticks in cold water for 30 minutes to remove excess starch.
- Drain potatoes and pat completely dry with paper towels.
- Heat 4 cups vegetable oil in a heavy pot to 325°F using a deep-fry thermometer.
- Fry potatoes in small batches for 4 minutes until pale golden but not browned.
- Remove first fry batch with slotted spoon and drain on paper towels.
- Increase oil temperature to 375°F using your thermometer.
- Fry potatoes again in batches for 2 minutes until golden brown and crisp.
- Drain finished fries on fresh paper towels and immediately sprinkle with 1 tsp salt.
- Combine ¼ cup balsamic vinegar and 2 tbsp honey in a small saucepan.
- Simmer balsamic mixture over medium heat for 5 minutes until reduced by half and syrupy.
- Drizzle warm balsamic glaze evenly over the salted fries.
- Sprinkle ½ cup crumbled goat cheese over the glazed fries.
- Serve immediately while fries are hot and crisp.
Just out of the fryer, these pommes frites offer a satisfying crunch that contrasts beautifully with the sticky-sweet glaze and tangy cheese crumbles. The balsamic reduction caramelizes slightly on the hot potatoes, creating depth that balances the goat cheese’s creaminess. For an elegant presentation, serve them in a parchment-lined basket with fresh rosemary sprigs as garnish.
Jalapeño and Cheddar Pommes Frites
Wondering how to elevate your basic fries into something extraordinary? These Jalapeño and Cheddar Pommes Frites transform simple potatoes into crispy, spicy, cheesy perfection that will become your new favorite snack. Let me guide you through each step to ensure golden, restaurant-quality results right from your own kitchen.
Ingredients
Russet potatoes – 4 large
Vegetable oil – 4 cups
Jalapeño peppers – 2
Sharp cheddar cheese – 1 cup, shredded
Salt – 1 tsp
Instructions
1. Peel 4 large Russet potatoes completely.
2. Cut each potato into uniform ¼-inch thick sticks using a sharp knife.
3. Place cut potatoes in a large bowl filled with cold water for 30 minutes to remove excess starch.
4. Drain potatoes thoroughly and pat completely dry with paper towels.
5. Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to verify temperature.
6. Carefully add one-third of the dried potatoes to the hot oil using a slotted spoon.
7. Fry potatoes for 4 minutes until lightly golden but not fully browned.
8. Remove partially cooked potatoes with a slotted spoon and drain on a wire rack.
9. Repeat steps 6-8 with remaining potato batches.
10. Increase oil temperature to 400°F and verify with thermometer.
11. Return all partially cooked potatoes to the hot oil in a single layer.
12. Fry for 2-3 minutes until deeply golden brown and crispy.
13. Remove finished fries with slotted spoon and drain on fresh paper towels.
14. Slice 2 jalapeño peppers into thin rounds, removing seeds for milder heat if preferred.
15. Immediately sprinkle hot fries with 1 tsp salt while still oily.
16. Top fries evenly with 1 cup shredded sharp cheddar cheese and sliced jalapeños.
17. Serve immediately while cheese is melting and fries are piping hot.
Zesty and addictive, these fries deliver the perfect crunch with a spicy kick that builds with each bite. The melted cheddar creates creamy pockets that contrast beautifully with the crispy potato exterior. For an extra indulgence, serve alongside cool ranch dressing or crumbled bacon for dipping and topping.
Pommes Frites with Blue Cheese Dip
Yielding perfectly crisp pommes frites with a tangy blue cheese dip is simpler than you might think. Follow these precise steps to create a restaurant-quality appetizer that will impress your guests. Let’s begin with preparing the potatoes and making our flavorful dipping sauce.
Ingredients
Russet potatoes – 2 large
Vegetable oil – 4 cups
Salt – 1 tsp
Blue cheese – ½ cup crumbled
Sour cream – ½ cup
Mayonnaise – ¼ cup
Lemon juice – 1 tbsp
Garlic powder – ½ tsp
Instructions
- Peel 2 large Russet potatoes completely.
- Cut each potato into ¼-inch thick sticks using a sharp knife.
- Place the potato sticks in a large bowl of cold water and soak for 30 minutes to remove excess starch.
- Drain the potatoes and pat them completely dry with paper towels.
- Pour 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven.
- Heat the oil to 325°F using a deep-fry thermometer to monitor the temperature accurately.
- Carefully add one-third of the dried potato sticks to the hot oil using a spider strainer.
- Fry the potatoes for 4 minutes until they are pale and slightly softened but not browned.
- Remove the partially cooked fries and drain them on a wire rack set over a baking sheet.
- Repeat steps 7-9 with the remaining two batches of potatoes.
- Increase the oil temperature to 375°F using your thermometer.
- Return the first batch of fries to the hot oil and fry for 2 minutes until golden brown and crisp.
- Remove the finished fries and drain them on fresh paper towels.
- Sprinkle the hot fries immediately with 1 tsp of salt while they’re still oily.
- Combine ½ cup crumbled blue cheese, ½ cup sour cream, ¼ cup mayonnaise, 1 tbsp lemon juice, and ½ tsp garlic powder in a medium bowl.
- Whisk the dip ingredients together until well combined but still slightly chunky.
- Refrigerate the blue cheese dip for at least 15 minutes to allow the flavors to meld.
Delightfully crisp on the outside and fluffy inside, these pommes frites achieve the perfect textural contrast. The sharp, creamy blue cheese dip provides a tangy counterpoint that cuts through the richness of the fried potatoes. For an elegant presentation, serve them in a paper-lined cone with the dip in a small ramekin on the side.
Lemon Zest and Thyme Pommes Frites
Just when you thought french fries couldn’t get more sophisticated, these lemon zest and thyme pommes frites elevate the humble potato to gourmet status with bright citrus notes and earthy herbs. Juicy, golden-brown potatoes are transformed through a simple yet precise technique that ensures maximum crispiness and flavor infusion. Let’s walk through each step together to create these restaurant-worthy fries in your own kitchen.
Ingredients
Russet potatoes – 4 large
Vegetable oil – 6 cups
Fresh thyme – 2 tbsp
Lemon – 1
Kosher salt – 1 tsp
Instructions
1. Peel 4 large Russet potatoes completely with a vegetable peeler.
2. Cut each potato lengthwise into ¼-inch thick planks using a sharp chef’s knife.
3. Stack the planks and cut them into ¼-inch thick batons to create uniform fry shapes.
4. Place the cut potatoes in a large bowl and cover completely with cold water for 30 minutes to remove excess starch.
5. Drain the potatoes thoroughly and pat them completely dry with paper towels.
6. Heat 6 cups of vegetable oil in a heavy-bottomed pot to 325°F, using a deep-fry thermometer to verify the temperature.
7. Carefully add one-third of the dried potatoes to the hot oil using a spider strainer or slotted spoon.
8. Fry the first batch for 4 minutes until the potatoes are cooked through but not yet browned.
9. Remove the blanched fries from the oil and drain on a wire rack set over a baking sheet.
10. Repeat steps 7-9 with the remaining two batches of potatoes.
11. Increase the oil temperature to 375°F and wait for the thermometer to confirm the temperature.
12. Return the first batch of blanched fries to the hot oil and fry for 2 minutes until golden brown and crispy.
13. Remove the finished fries and drain on fresh paper towels.
14. Repeat step 12 with the remaining two batches of blanched fries.
15. Zest one lemon using a microplane, collecting only the yellow outer layer and avoiding the bitter white pith.
16. Strip leaves from 2 tbsp of fresh thyme sprigs by running your fingers down the stems.
17. Toss the hot fries with 1 tsp kosher salt, the lemon zest, and thyme leaves until evenly coated.
18. Serve immediately while the fries are still hot and crispy.
Your pommes frites will emerge with a satisfying crunch that gives way to fluffy interiors, while the lemon zest provides bright acidity that cuts through the richness. The earthy thyme creates a sophisticated herbaceous note that pairs beautifully with the potato’s natural sweetness. Try serving these alongside grilled fish or chicken, or simply enjoy them as an elevated snack with aioli for dipping.
Pommes Frites with Chipotle Ranch Dressing
Zesty and satisfying, these homemade pommes frites with chipotle ranch dressing elevate the humble potato into a crispy, flavorful treat. Perfect for beginners, this methodical approach ensures golden-brown results every time. Let’s transform simple ingredients into a restaurant-worthy snack that’s surprisingly easy to master.
Ingredients
Russet potatoes – 2 largeVegetable oil – 4 cupsSalt – 1 tspMayonnaise – ½ cupButtermilk – ¼ cupChipotle pepper in adobo – 1 tbspGarlic powder – ½ tspDried dill – ¼ tsp
Instructions
1. Peel 2 large Russet potatoes completely with a vegetable peeler.2. Cut each potato lengthwise into ¼-inch thick slices using a sharp chef’s knife.3. Stack the potato slices and cut them into ¼-inch wide batons to create uniform fries.4. Submerge the cut potatoes in a large bowl of cold water for 30 minutes to remove excess starch.5. Drain the potatoes and pat them completely dry with paper towels.6. Heat 4 cups vegetable oil in a heavy-bottomed pot to 325°F, checking with a deep-fry thermometer.7. Carefully add one-third of the dried potatoes to the hot oil using a spider strainer.8. Fry the first batch for 4 minutes until pale and slightly flexible but not browned.9. Remove the par-fried potatoes and drain on a wire rack set over a baking sheet.10. Repeat steps 7-9 with the remaining two batches of potatoes.11. Increase the oil temperature to 375°F and wait for it to stabilize.12. Return the first batch of par-fried potatoes to the hot oil for 2 minutes until golden brown and crispy.13. Remove the finished fries and immediately sprinkle with ⅓ teaspoon salt while hot.14. Repeat steps 12-13 with the remaining par-fried batches.15. Combine ½ cup mayonnaise, ¼ cup buttermilk, 1 tablespoon chipotle pepper, ½ teaspoon garlic powder, and ¼ teaspoon dried dill in a small bowl.16. Whisk the dressing ingredients vigorously for 1 minute until completely smooth and well-combined.Finally, these pommes frites achieve a perfect contrast of crispy exteriors and fluffy interiors that hold up beautifully against the creamy, smoky dressing. The chipotle ranch adds a subtle heat that complements the salty potatoes without overwhelming them. For a fun twist, serve the fries in individual paper cones with extra dressing for dipping alongside burgers or grilled sandwiches.
Parmesan and Black Pepper Pommes Frites
After discovering how simple restaurant-quality fries can be made at home, I developed this method that transforms basic potatoes into something extraordinary. Achieving that perfect crisp exterior with fluffy interior requires just a few key techniques anyone can master.
Ingredients
- Russet potatoes – 2 large
- Vegetable oil – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – ¼ cup, grated
Instructions
- Peel 2 large Russet potatoes completely, removing all skin.
- Cut each potato into ¼-inch thick batons using a sharp chef’s knife.
- Place cut potatoes in a large bowl filled with cold water and soak for 30 minutes to remove excess starch.
- Drain potatoes thoroughly and pat completely dry with paper towels.
- Heat 4 cups vegetable oil in a heavy-bottomed pot to 325°F, using a deep-fry thermometer to verify temperature.
- Carefully add one-third of the dried potatoes to the hot oil using a spider strainer.
- Fry potatoes for 5 minutes until softened but not browned, maintaining oil temperature at 325°F.
- Remove blanched potatoes with spider strainer and drain on a wire rack set over a baking sheet.
- Repeat blanching process with remaining two batches of potatoes.
- Increase oil temperature to 375°F and wait for thermometer to stabilize.
- Return first batch of blanched potatoes to the hot oil and fry for 2-3 minutes until golden brown and crisp.
- Remove finished fries from oil and drain on fresh paper towels to absorb excess oil.
- Immediately toss hot fries with 1 tsp salt, ½ tsp black pepper, and ¼ cup grated Parmesan cheese in a large bowl.
- Serve immediately while still warm and crisp.
Here you’ll find these fries achieve an ideal balance between the sharp, salty Parmesan and the subtle heat from freshly cracked black pepper. The double-frying method creates an incredibly crisp exterior that gives way to a light, fluffy interior that holds up beautifully against the seasoning. Consider serving them alongside a garlic aioli for dipping or crumbling additional Parmesan over the top for extra cheesy appeal.
Pommes Frites with Honey Mustard Sauce
Baking perfect pommes frites at home is simpler than you might think, requiring just a few key ingredients and some patience. This methodical approach will guide you through creating crispy, golden fries with a sweet and tangy honey mustard dipping sauce. Let’s transform these humble potatoes into a restaurant-quality treat right in your own kitchen.
Ingredients
Potatoes – 4 large russet
Vegetable oil – 4 cups
Salt – 1 tsp
Mayonnaise – ½ cup
Honey – 2 tbsp
Dijon mustard – 1 tbsp
Instructions
1. Peel 4 large russet potatoes completely.
2. Cut each potato lengthwise into ¼-inch thick slices.
3. Stack the slices and cut them into ¼-inch thick sticks.
4. Place the potato sticks in a large bowl of cold water for 30 minutes to remove excess starch.
5. Drain the potatoes and pat them completely dry with paper towels.
6. Heat 4 cups of vegetable oil in a heavy-bottomed pot to 325°F.
7. Carefully add one-third of the potatoes to the hot oil.
8. Fry for 5 minutes until soft but not browned.
9. Remove the potatoes with a slotted spoon and drain on paper towels.
10. Repeat steps 7-9 with the remaining potatoes in two more batches.
11. Increase the oil temperature to 375°F.
12. Return all the potatoes to the hot oil in a single layer.
13. Fry for 3-4 minutes until golden brown and crispy.
14. Remove the fries with a slotted spoon and drain on fresh paper towels.
15. Sprinkle 1 tsp of salt evenly over the hot fries.
16. Combine ½ cup mayonnaise, 2 tbsp honey, and 1 tbsp Dijon mustard in a small bowl.
17. Whisk the sauce ingredients until completely smooth.
18. Serve the pommes frites immediately with the honey mustard sauce.
Just out of the fryer, these pommes frites offer a satisfying crunch that gives way to fluffy interiors, while the honey mustard sauce provides the perfect balance of sweet and tangy. Consider serving them alongside grilled burgers or as an appetizer with extra sauce for dipping. The contrast between the salty, crispy fries and the creamy sauce makes this combination irresistible for any casual gathering.
Summary
Now you have 18 creative ways to enjoy crispy pommes frites! Whether you’re craving classic flavors or adventurous twists, these recipes will elevate your potato game. We’d love to hear which ones become your favorites—drop us a comment below and share your top picks on Pinterest so other home cooks can discover these delicious variations too!
