Pommes Frites Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4-inch (6 mm) sticks for classic pommes frites. Keep cut fries submerged in a large bowl of cold water as you work to prevent browning.

Soak

Place the cut potatoes into a bowl and cover with 6 cups cold water. Stir in 1 tablespoon granulated salt. Refrigerate or let sit for at least 30 minutes, ideally 1 hour. This removes excess starch and helps achieve crispness.

Dry

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil splatter and prevent proper browning. Let air-dry for 10 minutes after towel-drying.

First fry (blanch)

Heat 2 to 3 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, the oil should shimmer but not smoke. Fry the potatoes in batches, about 3–4 minutes per batch, until pale, soft, and just beginning to take on color. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow fries to cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375–390°F (190–200°C). Return cooled fries to the hot oil in batches and fry 2–3 minutes until golden-brown and crisp. Do not overcrowd the pot. Transfer to a wire rack or paper towels to drain briefly.

Season

While still hot, sprinkle the fries with 1 teaspoon kosher salt and toss gently to distribute.

Add Parmesan

Immediately after salting, sprinkle the hot fries with 1 cup freshly grated Parmigiano-Reggiano. Toss gently so the cheese adheres to the hot fries and melts slightly. For best coverage, work in two batches so fries stay hot when cheese is added.

Season & Garnish

Finish with 1 teaspoon freshly ground black pepper and, if using, 2 tablespoons minced parsley for color and freshness. Serve with lemon wedges on the side for diners who like a bright squeeze.

Serve immediately: Pommes Frites are best eaten right away while hot and crisp.