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Recipe courtesy of Suzanne Levinson

Pommes Frites

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 6 servings
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6 baking potatoes, like russets

1 quart vegetable or peanut oil


Curry Ketchup, recipe follows, for dipping

Honey Mustard Mayo, recipe follows, for dipping

Curry Ketchup:

1 teaspoon curry powder

5 ounces ketchup

5 ounces mayonnaise

1/4 finely chopped onion

Honey Mustard Mayo:

5 ounces mayonnaise

4 ounces mustard

1 teaspoon honey


  1. Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
  2. Preheat a deep pot of oil to 325 degrees F.
  3. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
  4. Raise the temperature of the oil to 375 degrees F.
  5. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
  6. Serve with favorite dipping sauce.

Curry Ketchup:

  1. Mix all ingredients together.

Honey Mustard Mayo:

  1. Mix all ingredients together