There’s a reason pommes frites—classic, double-fried French fries—show up on menus from bistros to high-end restaurants. They’re simple, satisfying, and when done right the contrast between a crisp exterior and a fluffy interior is pure joy. This recipe focuses on technique, not tricks: soak, dry, then fry twice. The results are worth the minimal effort.

I test textures and temperatures until a fry is reliably crisp and tender. In this post I’ll walk you through the exact steps, explain why each move matters, and offer swaps and troubleshooting tips so you can make great fries at home every time. No fussy ingredients—just potatoes, peanut oil, and salt.

Ingredient Rundown

2 quarts peanut oil — high smoke point oil for frying; provides neutral flavor and consistent heat.
4 large baking potatoes — Russet or Idaho work best here; starchy potatoes give a fluffy interior.
salt — to taste; seasons the fries immediately after the second fry so it sticks and enhances flavor.

Cook Pommes Frites Recipe Like This

Prep the potatoes: Peel the 4 large baking potatoes. Cut them into even fry shapes—aim for sticks about 1/4 to 1/2 inch thick so they cook evenly.
Soak to remove starch: Place the cut potatoes into a bowl of very cold water. Let them soak for at least 30 minutes. This draws out surface starch and helps the fries crisp.
Dry thoroughly: Drain the potatoes, rinse under cold water, then pat them very dry with paper towels. Any surface moisture will cause oil splatter and prevent proper crisping.
First fry (blanch) at 300°F: Heat 2 quarts of peanut oil to 300° F in a deep pot or fryer. Fry the potatoes in batches—do not overcrowd—until they are tender through but not browned. This step cooks the interior. Remove them with a slotted spoon and drain on fresh paper towels.
Raise the heat: Increase the oil temperature to 400° F. Allow the oil to recover to that temperature before the next step.
Second fry for color and crispness: Fry the blanched potatoes in batches at 400° F until they turn brown and crisp. Work quickly but do not overcrowd the fryer.
Drain and season: Transfer the cooked fries to fresh paper towels to drain any excess oil. Immediately sprinkle with salt to taste so it adheres while the fries are hot.
Serve: Serve the pommes frites immediately for best texture.

Why It Works Every Time

Double-frying separates the cooking process: a low-temperature first fry cooks the interior without browning, and a high-temperature second fry crisps the exterior. Soaking removes surface starch that would otherwise gum up and prevent crispness. Thorough drying prevents oil spatter and ensures the hot oil doesn’t steam the potatoes instead of frying them. Using a high-smoke-point oil like peanut oil keeps flavors clean and temperatures stable.

What to Use Instead

Oil swap: If you can’t use peanut oil, use another neutral high-smoke-point oil such as refined sunflower, safflower, or canola. Avoid extra-virgin olive oil (low smoke point and strong flavor).
Potato types: Russets/Idaho are best for their starchiness. If you only have waxy potatoes (Yukon Gold), you’ll get a creamier interior and slightly less crisp exterior—still tasty but different.
Salt alternatives: Finish with flaky sea salt or a pinch of smoked salt for variation. Add pepper, garlic powder, or smoked paprika right after frying for flavored fries.

What’s in the Gear List

Heavy-bottomed pot or deep fryer — holds oil and keeps a steady temperature.
Deep-fry thermometer — essential for accurate 300° F and 400° F readings.
Slotted spoon or spider skimmer — to move batches safely in and out of hot oil.
Paper towels or a cooling rack over a sheet pan — for draining fries without steaming.
Large bowl — for the cold-water soak.

Watch Outs & How to Fix

Oil too hot on the first fry: If the oil is above 300° F during the blanch step, the fries will brown before the centers are tender. Reduce heat and allow oil to stabilize at 300° F, then continue.
Oil not hot enough on the second fry: If you don’t reach 400° F, fries will absorb oil and become greasy. Raise heat and wait until the thermometer reads 400° F before adding potatoes.
Fries soggy after draining: Make sure to use fresh paper towels or a wire rack so steam can escape. Do not stack fries while they’re cooling.
Excessive splatter: Pat potatoes thoroughly dry after soaking. If you still get splatter, lower the oil temperature slightly and add potatoes slowly and away from you.
Uneven cooking: Cut fries into uniform sizes so they cook at the same rate. Overcrowding causes temperature drops—work in small batches.

Make It Year-Round

Pommes frites are seasonless because they rely on technique, not seasonal produce. In winter, use high-quality stored Russets. In summer, fry outside with a portable fryer to avoid heating the kitchen. For casual gatherings, keep blanched fries warm on a low oven rack and finish-fry to order so guests get peak crispness.

Recipe Notes & Chef’s Commentary

Peeling is traditional for classic pommes frites, but leaving the skin on adds texture and shortens prep. If you prefer skin-on, scrub the potatoes well and proceed the same way. The 30-minute soak is a minimum—longer (up to several hours refrigerated) can improve crispness, but be sure to dry thoroughly. The two temperatures—300° F and 400° F—are non-negotiable for reliable results; your thermometer is your best friend here.

How to Store & Reheat

Short-term storage: Keep cooled fries in an airtight container in the refrigerator for up to 2 days.
Reheating in the oven: Spread fries on a baking sheet and reheat at 400° F for 8–10 minutes to restore crispness. Flip once.
Reheating in a skillet: Reheat in a hot, lightly oiled skillet over medium-high heat for a few minutes, shaking the pan to re-crisp.
Avoid microwaving: Microwaving makes fries soggy and rubbery; only use as a last resort for warming, not crisping.

Bring It to the Table

Serve pommes frites hot and salty with classic dipping options: good-quality mayonnaise, ketchup, or aïoli. For a bistro-style presentation, pile them into a metal cone or a shallow basket lined with parchment and offer small ramekins of condiments on the side. They pair beautifully with grilled meats, burgers, or simply as a shared snack with friends.

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