Learn the authentic way to fry potatoes to create pommes frites, the perfectly crispy french fries that you’d find on the streets of Belgium.
Table of Contents
Homemade French fries
I learned all about the history and secrets to creating the perfect french fries while living in Belgium for two years.
Pommes Frites is the French term for French fries.
Many people think that French Fries (as Americans call them) were created in France, but according to the Friet Museum in Bruges, Belgium, fried potatoes were first made in the 17th century by poor residents who fished for their food.
When the rivers froze up and fish were unavailable, they fried potatoes instead.
So why do Americans call them French Fries instead of Belgian Fries? Legend has it that during WWI, some American Soldiers were deployed to France with Belgian Soldiers.
The Belgians treated the American officers to dinner, where they served the fried potatoes. Because the Belgians spoke French, the name French Fries made its way to the states.
Belgium doesn’t have many fast food restaurants, but they do have quite a few friteries and food carts that sell paper cones of fries doused in mayonnaise served with a little fork.
Double fried
In Belgium, it’s not only okay to double dip. It’s a requirement, not in the sauce, but in the grease. The Pommes Frites (that’s French for fried potatoes) are pre-fried once and then fried a second time to order, so they are always hot and fresh.
According to my Belgian friends and the owners of the Friet Museum, there are four secrets to Pommes Frites:
- the potato
- the cut
- the lard
- frying twice
They recommend the Bintje potato because it’s softer and yields that creamy potato center.
As for the cut, it’s important that each fry is the same thickness so they cook evenly. Some prefer the reliability of a french fry cutter, while others cut them by hand.
As for the lard, Belgians traditionally use animal fat from sheep, beef or pork. But more and more people are turning to vegetable grease as a healthier alternative.
Lastly, and most importantly, the fries must be fried twice at different temperatures. The first dip the oil temperature should be at 300F degrees. This cooks the fries on the inside. The second dip should be at 350F degrees. This gives them a nice golden crisp on the outside.
For this recipe, I cheated a bit. Although I have a nice potato cutter, I experimented with fingerling potatoes. They are smaller and easier to cut. And it’s hard to find Bintje potatoes in the U.S.
Simply cut one potato in half vertically, and then cut it in half again. I also fudged on the grease and used canola oil. But the step I didn’t cheat on was the double dip. Bon appétit!
Pommes Frites: Belgian French Fries
Ingredients
- 20 fingerling potatoes
- canola oil, for frying
Instructions
- Soak: Cut the fingerling potatoes in half vertically, and then cut in half again. Soak in a bowl of cold water for about 15 minutes to remove the starch.
- Dry: Drain the potatoes and pat dry with a paper towel. It’s important the fries are as dry as possible.
- Heat Oil: In a large frying pan, heat about 1-inch of oil to 300F degrees.
- First Fry: Place about 10 potato slices into the oil and cook until the fries start to float.
- Drain: Remove them to a paper towel-lined pan and allow them to rest for at least 10 minutes. Continue cooking all of the potatoes this way.
- Second Fry: Crank up the heat to 350F degrees. Place about 10 pre-cooked potatoes into the oil and cook until slightly golden brown.
- Season: Remove them to a paper towel-lined pan and season with salt. Serve with mayonnaise or your dip of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for pommes frites
- Fingerling Potatoes: Found in the produce aisle near the other potatoes. Fingerling potatoes are low in starch, making them perfect for French fries because they will hold their shape.
- Canola Oil: Found in the baking aisle. Gives the pommes frites a nice crispy texture. Use any kind of frying oil with a high smoke point, such as vegetable oil, peanut oil, duck fat or beef tallow.
- Salt: I used sea salt to season my fries, but you can use any kind of seasoning you like.
Substitutions: Instead of fingerling potatoes, you could use russet potatoes.
See the full recipe card for servings and a full list of ingredients.
How to make pommes frites
- Soak: Cut the fingerling potatoes in half vertically, and then cut in half again. Soak in a large bowl of cold water for about 15 minutes to remove the starch.
- Drain: Drain the potatoes and pat dry with a paper towel. It’s important the fries are as dry as possible.
✔️ PRO TIP
Use a thermometer to check the temperature of the oil. I use a Thermapen ONE.
- Heat Oil: In a large saucepan or Dutch oven, heat about 1 inch of oil to 300F degrees.
- First Fry: Place about 10 fries into the oil and cook until the fries start to float.
✔️ PRO TIP
Cook the potatoes in small batches as this allows them to cook evenly.
- Drain: Remove them to a paper towel-lined pan and allow them to rest for at least 10 minutes. Continue cooking all of the potatoes this way.
- Second Fry: Crank up the heat to 350F degrees. Place about 10 pre-cooked fries into the oil and cook until slightly golden brown.
- Season: Remove them from the hot oil using a slotted spoon, transfer them to a pan lined with paper towels and sprinkle them with salt.
How to serve pommes frites
To enjoy them like the Belgians, place them in a paper cone or tall serving dish alongside a bowl of mayonnaise or curry ketchup.
For traditional fish and chips, serve up these pommes frites with come beer battered fried fish. You could also serve them alongside Rib-eye Steaks and Tender Juicy Beef Ribs for the perfect meal.
Storage
Store leftover pommes frites in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing them.
Frequently Asked Questions
Preheat the oven to 425F and reheat on a baking sheet for at least 15 minutes. Or place them in a 400F-degree air fryer for a couple minutes.
I highly recommend it as it removes excess starch and helps the French fries to become super crispy.
Feel free to add some parmesan cheese, fresh herbs, truffle oil or any other seasonings you like.
