Loading Video...
Recipe courtesy of Suzanne Levinson

Pommes Frites

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 6 servings
Share This Recipe


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

Pommes Frites

Baked Pommes Frites

Batonette Pommes Frites

Pommes Frites (French Fries)

Pommes Frites with Parsley Butter

Pommes Frites with Chipotle Aioli

Duck L'Orange with Herbed Pommes Frites

Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish

🤤 More Drool-Worthy Recipes