The French Fry Recipe I learned to make at an amazing burger joint, the BEST Pommes Frites EVER

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola oil is more budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

ketchup

🥗Healthier: sugar-free ketchup

💰Cheaper: tomato sauce

Sugar-free ketchup reduces sugar intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile.

Fill a large container with water halfway and set aside.

Slice off the end of the potato and cut into fries of desired thickness, aiming for a medium thickness.

Submerge the sliced fries in the water and let them sit for about 10 minutes.

Rinse the fries in a colander for 3-4 minutes to remove excess starch.

Let the fries air dry for another 3-4 minutes after rinsing.

Heat peanut oil in a deep fryer or large pot to 300°F (150°C).

Add a handful of fries to the fryer basket and cook for 3 minutes, shaking the basket every minute to prevent sticking.

Remove the fries and let them drain on a cookie sheet lined with parchment paper for 1-2 minutes.

Increase the oil temperature to 350°F (175°C) and fry the fries again for 6 minutes, shaking halfway through.

Remove fries from the oil, drain for 30 seconds, and transfer to a large bowl.

Season the fries with sea salt, tossing to coat evenly.

For garlic chive fries, melt unsalted butter in a pan, add minced garlic, and cook until fragrant. Toss fries in the garlic butter and sprinkle with fresh chives.

For truffle parmesan fries, drizzle fries with truffle oil and sprinkle with grated parmesan cheese, tossing to coat.

For baked fries, rinse and soak fries as before, then coat with olive oil and spread on a parchment-lined cookie sheet.

Bake at 450°F (232°C) for 15-18 minutes, tossing halfway through, then season with salt or other toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens