Crispy Twice Fried French Fries (Pommes Frites)
Bistro‑style French fries at home! 🥔✨ Please take advantage of my endless recipe tests to figure out the secret to crispy, golden brown potatoes. Soak, double‑fry, and season while piping hot for ultra‑crisp, fluffy fries every time. Save this no‑fail method for steak night, burgers, or the poutine of your dreams.
Servings: 6 servings
Calories: 817kcal
Equipment
Ingredients
- 3-4 lbs Yukon gold potatoes, peeled or unpeeled
- Neutral oil, such as grapeseed, avocado, or canola oil
- Kosher salt
- Optional for flavoring: grated Parmesan, finely chopped garlic, fresh herbs, such as rosemary, truffle oil, black pepper, or paprika
- For serving: aioli, ketchup, or mayonnaise
Instructions
- Soak potatoes in water. Cut the potatoes into strips about ¼-inch thick and 3-inches long, then Soak in cold water for at least 30 minutes (or up to 12 hours) to remove excess starch. When ready to move on, drain and pat the fries completely dry with a towel.
- Heat oil. Pour enough oil into a large, deep pot to come up about 4-inches. The pot should be no more than half full (or it will overflow when you add the potatoes). Heat over medium heat until the oil reaches 300°F (150°C).
- First fry. Working in batches, carefully add a few handfuls of potatoes to the oil, lowering them gently. I find it helpful to use a spider skimmer to avoid splashing oil. Cook for 6-7 minutes, moving the fries around every 30 seconds or so to avoid sticking, until the potatoes are a bit tender. They will not brown during this first fry.
- Drain the potatoes. Using a spider or slotted spoon, carefully transfer the potatoes to a paper towel lined wire rack to drain. Allow to rest for at least 30 minutes or up to a few hours in advance.
- Second fry. When ready, reheat the same oil to 350°F (177°C). Working in batches, carefully lower the fries into the hot oil. Cook for 3-4 minutes, or until golden brown and crispy. Transfer to the wire rack (preferably with fresh paper towels!) to drain, then season immediately with Kosher salt and additional flavoring, such as garlic or herbs, if using. If adding other ingredients to the fries, I recommend placing them all in a large bowl, then tossing with the add-ins for maximum coverage. Enjoy!
Notes
- Nutrition facts are an approximation based on absorbing 2 cups of oil when frying. They do not include optional flavoring add-ins for the fries.
- Par‑fried & frozen: After the first fry, cool completely, spread on a sheet pan, and freeze. Transfer to freezer bags; keep up to 1 month. Fry straight from frozen at 375°F until golden (they need an extra minute).
- Leftovers: Refrigerate cooled fries in an airtight container up to 3 days. Re‑crisp in a 425°F oven or 400°F air fryer for 5–7 minutes—still crunchy magic!
- Oil reuse: Strain cooled oil through a coffee filter; store in a dark cupboard and reuse up to 3 more fries sessions before it darkens.
Nutrition
Calories: 817kcal | Carbohydrates: 40g | Protein: 5g | Fat: 73g | Saturated Fat: 7g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 12g | Sodium: 14mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg
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