Easy Pommes Frites
Add a French accent to your recipe collection—and any meal—with delectable, crispy Easy Pommes Frites.
Table of Contents
The history of Pommes Frites is widely debated. Pommes Frites, or french fries, may have come from street vendors in Paris or originated in Belgium. During the Second World War, American soldiers were served Pommes Frites while they were in what they thought was France, but turned out to be Belgium. Nevertheless, they called them “french fries.” No matter where they’re from, they are possibly the most popular side dish in America.
I love serving Easy Pommes Frites. It seems much fancier when you add it to your menu than just saying, “I’ll make french fries with dinner.” Plus, there are endless varieties: Garlic Fries are amazing and will forever remind me of Yankee Stadium (make sure to get them if you attend a ball game or event there). I think a worldwide favorite is potentially McDonald’s French Fries which are thin, salty, and so tasty. Then we have the “healthier” versions like Baked Sweet-Potato Fries
Add to the fact these Easy Pommes Frites have only three ingredients and you’ve got one stupendous side.
Are Pommes Frites Healthy?
Potatoes themselves are low-fat and low-calorie, and contain potassium; however, when you fry them in oil, you are adding fat and making them not-so-healthy. So don’t overdo when loading up your plate!
One major perk of Easy Pommes Frites is that they are vegan and vegetarian friendly! They are also gluten-free and, most importantly, good for your soul.
How Should I Prep My Potatoes?
One characteristic of Pommes Frites is the shape that the potato is cut into. First, halve your Russet potatoes. Then placing the flat part of the potato half down, cut it into long, even pieces. Then turn these slices and cut even fry shapes that are about a quarter-inch thick. You can also use a mandoline if it has a cross-cutting option.
INGREDIENTS
- 4-6 Russet potatoes, cut into french-fry sizes
- Oil for frying
- Salt to taste
INSTRUCTIONS
Prep and Soak
Preheat the oil and soak the cut potatoes in cold water to start the crisping process.
Rinse and Dry
Agitate to remove starch, rinse well, and let the potatoes dry to ensure they’ll fry up nicely.
First Fry
Cook the potatoes in hot oil for a few minutes, then let them rest. This is the secret to that perfect texture.
Second Fry
Increase the heat and fry again until golden and crispy. This step locks in the fluffiness.
Season
Toss the fries with salt and enjoy them hot and fresh.
Devour!
FAQs & Tips
Store your Easy Pommes Frites in an airtight container once they have cooled. They should keep for up to five days. When you are ready to serve and enjoy, place them in the oven at 400°F for 5–10 minutes.
Peeling potatoes for Pommes Frites is based on preference. I like leaving the skin on so they are more hearty and have a homemade appeal.
The best oil for frying potatoes is peanut oil or canola oil.
Serving Suggestions
Ok. Confession. I really, extremely dislike ketchup, a lot. So we’re not going to go there. Instead, let’s focus on some other great dipping sauces you can use for your Easy Pommes Frites, like Keto BBQ Sauce or this creamy Homemade Ranch.
Serving french fries or Easy Pommes Frites with a delicious burger is as American as we can get (despite the French name). Try something different like this spicy, mouth-watering Jalapeno Popper Burger or keep it vegetarian by pairing your frites with this Thai Veggie Burger.
If you want to keep up with the fancy European theme, by all means, serve your Easy Pommes Frites in a large cup with a parchment-paper cone on the side as a part of Steak Frites. Here’s a recipe for Instant Pot Steak you can use to save time and effort!
Perfect Pommes Frites Recipe (French Fries)
Ingredients
- 4-6 Russet potatoes cut into French fry sizes
- Oil for frying
- Salt to taste
Instructions
- Preheat oil in a deep fryer or a large pot to 300°F.
- Place cut potatoes in a large container of cold water to soak for 10 minutes, which helps remove excess starch.
- Agitate the potatoes in the water to further remove starch, then strain and rinse thoroughly with cold water for 3-4 minutes.
- Allow the potatoes to drain and dry off any excess water for 2-4 minutes.
- Fry a few handfuls of potatoes in the hot oil for 3 minutes, stirring halfway through. Work in batches to avoid overcrowding.
- Remove the fries from the oil and let them rest on a sheet tray lined with parchment paper.
- Increase the oil temperature to 350°F.
- Refry the potatoes in batches for 5-6 minutes until crispy and browned on the edges. For extra crispiness, fry for an additional 1-2 minutes.
- Drain the fries briefly, then toss with salt in a bowl and serve immediately.
- DEVOUR!
Nutrition
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