21 Crispy Pommes Frites Recipes Delight

Nothing beats the golden, crispy perfection of homemade pommes frites, and we’ve rounded up 21 irresistible recipes to satisfy your cravings. Whether you’re in the mood for classic, spicy, or loaded with gourmet toppings, these fries are the ultimate comfort food. Dive into our list and discover your next favorite way to enjoy this beloved snack—your taste buds will thank you!

Classic French Pommes Frites

Ah, the humble potato transformed into golden, crispy perfection—Classic French Pommes Frites. I remember my first bite of these fries in a quaint Parisian bistro, the crunch echoing in my ears, the salt just right. It was love at first bite, and since then, I’ve been on a mission to recreate that magic in my own kitchen.

Ingredients

• 4 large Russet potatoes, peeled and cut into 1/4-inch thick sticks
• 2 quarts peanut oil, for frying
• 1 tablespoon fine sea salt

Instructions

1. Soak the cut potatoes in cold water for at least 1 hour, or up to overnight, to remove excess starch. This step is crucial for achieving the perfect crispiness.
2. Drain the potatoes and pat them completely dry with a clean kitchen towel. Any moisture left can cause the oil to splatter.
3. Heat the peanut oil in a deep fryer or large, heavy pot to 325°F. Use a candy thermometer to ensure accuracy.
4. Fry the potatoes in batches for about 4-5 minutes, or until they are soft but not browned. This first fry cooks the potatoes through.
5. Remove the potatoes with a slotted spoon and let them drain on a wire rack. Allow them to cool for at least 30 minutes.
6. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes, or until golden brown and crispy.
7. Transfer the fries to a bowl lined with paper towels to drain any excess oil. Immediately sprinkle with fine sea salt while still hot.

These Pommes Frites are a testament to the beauty of simplicity—crispy on the outside, fluffy on the inside, with a flavor that’s unmistakably potato. Try serving them with a side of aioli or a sprinkle of smoked paprika for an extra layer of flavor.

Garlic Parmesan Pommes Frites

Garlic Parmesan Pommes Frites are my go-to when I want to impress guests without spending hours in the kitchen. There’s something about the crispy exterior and fluffy interior of these fries, combined with the bold flavors of garlic and Parmesan, that makes them irresistible. I remember the first time I made them; my kitchen smelled like a fancy bistro, and my friends couldn’t stop raving about them.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tablespoons clarified butter, melted
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato sticks with the melted clarified butter until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
4. Bake for 25 minutes, then flip the fries and bake for an additional 20 minutes, or until golden and crispy.
5. While the fries are baking, combine the minced garlic, Parmesan cheese, sea salt, and black pepper in a small bowl.
6. Once the fries are done, immediately sprinkle the garlic Parmesan mixture over them while they’re still hot, tossing gently to coat evenly.
7. Garnish with fresh parsley before serving.

Let these Garlic Parmesan Pommes Frites cool slightly before diving in; the flavors meld together beautifully. The crispy texture paired with the savory garlic and Parmesan makes them a standout side dish. Try serving them with a side of aioli for dipping, or pile them high on a platter for a shareable appetizer at your next gathering.

Truffle Oil Pommes Frites

Unbelievable as it may seem, the first time I tried Truffle Oil Pommes Frites was at a tiny bistro in Paris, and I’ve been obsessed with recreating that crispy, aromatic perfection at home ever since. Here’s my foolproof method that brings a touch of gourmet to your kitchen.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 4 cups peanut oil, for frying
• 2 tbsp white truffle oil
• 1 tsp Maldon sea salt
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp finely chopped fresh parsley

Instructions

1. Soak the potato matchsticks in cold water for 30 minutes to remove excess starch, ensuring crispier fries.
2. Heat peanut oil in a deep fryer or large pot to 325°F, using a candy thermometer for accuracy.
3. Drain and thoroughly dry the potatoes. Fry in batches for 4-5 minutes until lightly golden, then transfer to a paper towel-lined tray. Tip: Avoid overcrowding the pot to maintain oil temperature.
4. Increase oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Tip: This double-fry method guarantees the perfect texture.
5. Transfer fries to a bowl. Drizzle with white truffle oil and toss gently to coat evenly.
6. Sprinkle with Maldon sea salt, grated Parmigiano-Reggiano, and chopped parsley. Tip: Add the cheese while the fries are hot to ensure it melts slightly.

You’ll love the contrast of the crispy exterior with the fluffy interior, all elevated by the earthy truffle aroma. Serve these fries with a side of aioli for dipping, or alongside a juicy steak for an indulgent meal.

Spicy Cajun Pommes Frites

Just last weekend, I found myself craving something with a bit of a kick to shake up my usual snack routine. That’s when I decided to whip up these Spicy Cajun Pommes Frites, a dish that perfectly balances heat with the comforting crunch of perfectly fried potatoes.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 1/4 cup clarified butter, melted
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Sea salt, to finish

Instructions

1. Preheat your deep fryer to 375°F. Ensuring the oil is at the right temperature is crucial for achieving that golden, crispy exterior without absorbing excess oil.
2. While the oil heats, toss the cut potatoes in melted clarified butter until evenly coated. The butter not only adds richness but also helps the seasoning adhere better.
3. In a separate bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this mixture over the buttered fries, tossing to ensure each piece is well seasoned.
4. Carefully lower the fries into the hot oil in batches to avoid overcrowding, which can lead to uneven cooking. Fry for about 4-5 minutes or until they’re golden brown and crispy.
5. Remove the fries with a slotted spoon and drain on a wire rack over a baking sheet. This setup keeps them crispy by allowing air to circulate all around, unlike paper towels that can trap steam.
6. While still hot, sprinkle with a pinch of sea salt for that perfect finish.

You’ll love the way these Spicy Cajun Pommes Frites deliver a smoky, spicy kick with every bite, balanced by the natural sweetness of the potatoes. Try serving them with a cool, creamy dipping sauce to complement the heat, or pile them high on a platter for your next game day spread.

Sweet Potato Pommes Frites

Unbelievably crispy on the outside yet tender on the inside, these Sweet Potato Pommes Frites have become my go-to side dish for both weeknight dinners and special occasions. I remember the first time I tried making them; the kitchen was filled with the sweet, earthy aroma of roasting sweet potatoes, and I knew I had stumbled upon something special.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 2 tablespoons clarified butter, melted
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato matchsticks with melted clarified butter and extra-virgin olive oil until evenly coated.
3. Sprinkle the smoked paprika, sea salt, and black pepper over the sweet potatoes, tossing again to ensure even seasoning.
4. Arrange the sweet potatoes in a single layer on the prepared baking sheet, ensuring they do not touch for maximum crispiness.
5. Bake for 20 minutes, then flip each fry carefully to promote even browning.
6. Continue baking for an additional 15-20 minutes, or until the fries are golden brown and crispy on the edges.
7. Remove from the oven and let cool for 5 minutes on the baking sheet to allow them to crisp up further.

Lightly salted with a hint of smokiness, these Sweet Potato Pommes Frites are a delightful twist on the classic. Serve them alongside a creamy aioli or simply enjoy their natural sweetness straight from the oven.

Rosemary Sea Salt Pommes Frites

Unbelievably crispy on the outside and tender on the inside, these Rosemary Sea Salt Pommes Frites have become my go-to side dish for almost any meal. There’s something about the aromatic rosemary and the crunch of sea salt that turns simple potatoes into something extraordinary. I remember the first time I made them; the kitchen filled with such an inviting fragrance that my family gathered around, curious and eager to taste.

Ingredients

• 2 large Russet potatoes, peeled and cut into 1/4-inch thick sticks
• 2 tbsp clarified butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fine sea salt
• 1/2 cup peanut oil, for frying

Instructions

1. Rinse the potato sticks under cold water until the water runs clear to remove excess starch, then pat them dry thoroughly with a kitchen towel.
2. Heat the peanut oil in a deep fryer or large, heavy-bottomed pot to 325°F, using a candy thermometer to monitor the temperature accurately.
3. Fry the potatoes in batches for 4-5 minutes until they are soft but not browned, then remove and drain on paper towels. Tip: Avoid overcrowding the pot to ensure even cooking.
4. Increase the oil temperature to 375°F and fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Tip: This double-frying method guarantees the perfect texture.
5. Transfer the fries to a large bowl, drizzle with clarified butter, and toss gently with rosemary and sea salt until evenly coated. Tip: Adding the seasoning while the fries are hot helps it adhere better.

The result is a batch of Pommes Frites with a delightful contrast of textures and a flavor that’s herbaceous and savory. Serve them alongside a homemade aioli or tucked into a gourmet burger for an elevated dining experience.

Curly Pommes Frites

Last weekend, I found myself craving something crispy, salty, and utterly indulgent, which led me to whip up a batch of these irresistible Curly Pommes Frites. There’s something about the spiral shape that makes them even more fun to eat, don’t you think?

Ingredients

• 2 large russet potatoes, scrubbed and spiralized
• 3 cups peanut oil, for frying
• 1 tbsp fine sea salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. Heat the peanut oil in a deep fryer or large, heavy-bottomed pot to 375°F, using a candy thermometer to ensure accuracy.
2. While the oil heats, pat the spiralized potatoes dry with paper towels to remove excess moisture, which helps achieve a crispier fry.
3. Carefully lower a handful of the spiralized potatoes into the hot oil, avoiding overcrowding to ensure even cooking and crispiness.
4. Fry for 3-4 minutes, or until golden brown and crispy, stirring occasionally for uniform color.
5. Use a slotted spoon to transfer the frites to a paper towel-lined plate, immediately sprinkling with a portion of the sea salt, smoked paprika, and garlic powder.
6. Repeat the frying and seasoning process with the remaining potatoes, maintaining the oil temperature between batches.

My favorite part about these Curly Pommes Frites is their perfect balance of crunch and tenderness, with the smoky paprika and garlic adding a depth of flavor that’s hard to resist. Try serving them with a side of truffle aioli for an extra touch of luxury.

Beer Battered Pommes Frites

After a long day of testing recipes in my kitchen, nothing beats the comfort of crispy, golden beer battered pommes frites. I remember the first time I tried making them; the kitchen was a mess, but the result was utterly worth it. Now, it’s my go-to dish for gatherings, and trust me, it’s always the first to disappear.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/2-inch thick strips
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup cold lager beer
• 1 large pasture-raised egg, lightly beaten
• Vegetable oil, for frying

Instructions

1. Fill a large bowl with cold water and soak the potato strips for 30 minutes to remove excess starch, then pat dry thoroughly with paper towels.
2. In a large mixing bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
3. Gradually pour in the cold lager beer and add the lightly beaten egg, whisking until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flavors to meld.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F, ensuring there’s at least 3 inches of oil to prevent overflow.
5. Working in batches, dip the dried potato strips into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
6. Use a slotted spoon to transfer the frites to a wire rack set over a baking sheet to drain. Season immediately with a pinch of sea salt.

Only when you bite into these beer battered pommes frites do you truly appreciate the crisp exterior giving way to the fluffy interior. Serve them with a side of aioli or your favorite dipping sauce for an irresistible treat that’s perfect for any occasion.

Cheesy Pommes Frites

Nothing beats the comfort of digging into a plate of crispy, golden fries, especially when they’re smothered in a decadent cheese sauce. I remember the first time I tried making Cheesy Pommes Frites at home; it was a game-changer for my movie nights. Now, it’s my go-to dish when I crave something indulgent yet surprisingly simple to whip up.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 2 cups vegetable oil, for frying
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 1 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to season

Instructions

1. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 325°F.
2. Fry the potato batches in the hot oil for 4-5 minutes until lightly golden but not fully cooked. Remove and drain on paper towels. Tip: Frying in batches prevents overcrowding and ensures even cooking.
3. Increase the oil temperature to 375°F and fry the potatoes again for 2-3 minutes until crispy and golden brown. Drain on fresh paper towels and season immediately with salt.
4. In a medium saucepan over low heat, warm the heavy cream until it begins to simmer lightly.
5. Gradually whisk in the cheddar and Parmesan cheeses until fully melted and the sauce is smooth. Tip: Adding cheese slowly prevents clumping.
6. Stir in the butter, smoked paprika, and garlic powder until the butter is fully incorporated and the sauce is velvety.
7. Pour the cheese sauce over the hot fries, ensuring they’re evenly coated. Tip: Serve immediately to maintain the fries’ crispiness.

The Cheesy Pommes Frites are a delightful contrast of textures—crispy fries enveloped in a smooth, rich cheese sauce. For an extra kick, sprinkle with chopped chives or a dash of hot sauce before serving.

Bacon Wrapped Pommes Frites

Just when you think fries couldn’t get any better, along comes this indulgent twist that’s sure to be the star of your next gathering. I remember the first time I tried wrapping anything in bacon—it was a game-changer, and these Bacon Wrapped Pommes Frites are no exception. Perfectly crispy on the outside, tender on the inside, and wrapped in smoky bacon, they’re a bite-sized revelation.

Ingredients

• 1 lb russet potatoes, cut into 1/4-inch thick sticks
• 8 slices thick-cut bacon, halved crosswise
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the potato sticks in melted clarified butter, smoked paprika, garlic powder, and black pepper until evenly coated.
3. Wrap each potato stick with a half slice of bacon, ensuring the ends overlap slightly to secure.
4. Arrange the wrapped fries on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 25-30 minutes, or until the bacon is crispy and the potatoes are tender, flipping halfway through for even cooking.
6. Sprinkle with grated Parmesan cheese and chopped parsley immediately after removing from the oven.

Now, these Bacon Wrapped Pommes Frites emerge from the oven with a irresistible crunch, a smoky depth from the bacon, and a hint of spice that makes them utterly addictive. Serve them with a side of aioli or your favorite dipping sauce for an extra layer of flavor that’ll have everyone reaching for more.

Jalapeno Popper Pommes Frites

Every now and then, I stumble upon a recipe that perfectly marries comfort with a kick, and today’s dish is no exception. Inspired by a late-night craving and a fridge full of jalapenos, I present to you a twist on two classics that will leave your taste buds begging for more.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 4 oz cream cheese, softened
• 1/2 cup sharp cheddar cheese, grated
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to taste
• Vegetable oil, for frying

Instructions

1. Preheat your deep fryer to 375°F or heat vegetable oil in a heavy-bottomed pot to the same temperature.
2. While the oil heats, mix the cream cheese, cheddar cheese, diced jalapenos, smoked paprika, and garlic powder in a bowl until well combined. Tip: Letting the mixture sit for 10 minutes allows the flavors to meld beautifully.
3. Pat the potato fries dry with a paper towel to ensure they fry up crispy. Carefully lower them into the hot oil in batches, frying for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Immediately season with salt.
4. Preheat your oven’s broiler on high. Arrange the fried fries on a baking sheet and top each with a small dollop of the cheese mixture. Sprinkle panko breadcrumbs over the top and drizzle with melted clarified butter.
5. Broil for 2-3 minutes or until the topping is bubbly and the breadcrumbs are golden brown. Tip: Watch closely to prevent burning, as broilers can vary in intensity.
6. Serve immediately. Tip: For an extra layer of flavor, garnish with thinly sliced green onions or a drizzle of sriracha mayo.

Out of the oven, these Jalapeno Popper Pommes Frites are a masterpiece of textures—crispy on the outside, tender on the inside, with a creamy, spicy topping that’s irresistibly gooey. Perfect for game day or as a bold appetizer that’s sure to spark conversation.

Buffalo Sauce Pommes Frites

Yesterday, I found myself craving something crispy, spicy, and utterly indulgent, which led me to whip up a batch of Buffalo Sauce Pommes Frites. It’s the perfect blend of crunch and heat, a dish that’s as fun to make as it is to eat, especially when you’re in the mood for something that packs a punch.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 1/2 cup unsalted butter, clarified
• 1/4 cup hot sauce (preferably Frank’s RedHot)
• 1 tbsp white vinegar
• 1/2 tsp garlic powder
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 cups peanut oil, for frying

Instructions

1. Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then pat dry thoroughly with paper towels.
2. Heat peanut oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for 5 minutes until soft but not browned. Remove and drain on a wire rack.
3. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Drain on a wire rack and season immediately with salt.
4. In a small saucepan over low heat, melt the clarified butter. Whisk in hot sauce, white vinegar, garlic powder, Worcestershire sauce, and cayenne pepper until well combined.
5. Toss the fried fries in the buffalo sauce mixture until evenly coated. Serve immediately.

Remarkably crispy on the outside and tender on the inside, these Buffalo Sauce Pommes Frites are a fiery delight. For an extra kick, serve with a side of blue cheese dressing or sprinkle with crumbled blue cheese and chopped chives.

BBQ Pulled Pork Pommes Frites

Every time I think about comfort food, my mind immediately goes to the smoky, tender goodness of BBQ pulled pork paired with the crispy, golden perfection of pommes frites. It’s a match made in heaven, and today, I’m sharing my go-to recipe that never fails to impress at gatherings or on those nights when only the heartiest of meals will do.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into 3-inch chunks
• 1 cup homemade BBQ sauce, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 4 large russet potatoes, peeled and cut into 1/2-inch sticks
• 2 quarts peanut oil, for frying
• 1 tbsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C). In a large bowl, combine the pork chunks with 1/2 cup of BBQ sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, and apple cider vinegar. Mix until the pork is evenly coated.
2. Transfer the pork mixture to a Dutch oven, cover, and bake for 3 hours, or until the pork is fork-tender. Tip: For extra tenderness, let the pork rest in its juices for 10 minutes after baking.
3. While the pork is baking, soak the potato sticks in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly.
4. Heat the peanut oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until soft but not colored. Remove and drain on paper towels.
5. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Tip: Double frying ensures the crispiest fries.
6. Season the fries immediately with kosher salt and black pepper while still hot.
7. Shred the baked pork using two forks, then mix with the remaining 1/2 cup of BBQ sauce. Tip: For a smokier flavor, broil the shredded pork for 2-3 minutes before adding the sauce.

Generously pile the BBQ pulled pork atop the crispy pommes frites for a dish that’s bursting with contrasting textures and flavors. The succulent, smoky pork pairs beautifully with the salty crunch of the fries, making it a crowd-pleaser that’s perfect for sharing or indulging solo.

Poutine Style Pommes Frites

Having spent countless evenings experimenting with comfort food classics, I stumbled upon a twist that marries the heartiness of poutine with the crisp elegance of pommes frites. Here’s how to bring this indulgent dish to your table.

Ingredients

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 2 cups duck fat, for frying
• 1 cup beef demi-glace
• 1/2 cup fresh cheese curds
• 1 tbsp clarified butter
• 1 tsp white truffle oil
• Sea salt, to finish

Instructions

1. Preheat duck fat in a deep fryer to 325°F, ensuring it’s at least 3 inches deep for optimal frying.
2. Blanch the cut potatoes in the duck fat for 5 minutes until soft but not colored. Remove and drain on a wire rack.
3. Increase the fryer temperature to 375°F. Fry the blanched potatoes again for 3-4 minutes until golden and crispy. Tip: Double frying ensures a crispy exterior and fluffy interior.
4. While the fries are frying, warm the beef demi-glace in a small saucepan over low heat until it’s slightly thickened.
5. Toss the hot fries in a mixing bowl with clarified butter and white truffle oil for an aromatic finish.
6. Arrange the fries on a serving plate, generously topping with warm demi-glace and fresh cheese curds. Tip: The heat from the fries and sauce will slightly melt the curds, creating the perfect texture.
7. Finish with a sprinkle of sea salt for a contrast to the rich flavors.

You’ll love the symphony of textures—crispy fries, velvety sauce, and the slight squeak of cheese curds. For an extra touch, serve with a fork and knife to savor every bite elegantly.

Loaded Nacho Pommes Frites

After a long day of experimenting in the kitchen, I stumbled upon a dish that’s become a staple in my household—Loaded Nacho Pommes Frites. Imagine crispy, golden fries topped with all the nacho fixings you love, creating the perfect blend of comfort and crunch.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 1/4 cup clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cut potatoes with melted clarified butter, smoked paprika, garlic powder, and onion powder until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
5. Remove the fries from the oven and immediately sprinkle with sharp cheddar and Monterey Jack cheeses, allowing the residual heat to melt them.
6. Top with black beans, pickled jalapeños, and red onion, then return to the oven for 2-3 minutes just to warm the toppings.
7. Finish with dollops of sour cream and a generous sprinkle of fresh cilantro before serving.

Something about the way the creamy sour cream contrasts with the crispy fries and melted cheese makes this dish irresistible. Serve it straight from the baking sheet for a fun, shareable meal that’s sure to impress.

Honey Mustard Pommes Frites

Craving something crispy with a sweet and tangy kick? I recently stumbled upon this Honey Mustard Pommes Frites recipe during a lazy Sunday experiment, and it’s been a game-changer for my snack game. Perfect for those who love a gourmet twist on classic fries.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick matchsticks
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 2 cups peanut oil, for frying
• 1 tablespoon finely chopped fresh parsley, for garnish

Instructions

1. Soak the potato matchsticks in cold water for 30 minutes to remove excess starch, then pat dry thoroughly with a kitchen towel.
2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, smoked paprika, and sea salt until smooth. Set aside.
3. Heat the peanut oil in a deep fryer or large, heavy-bottomed pot to 375°F, using a candy thermometer to monitor the temperature.
4. Fry the potatoes in batches, about 3-4 minutes per batch, until golden brown and crispy. Avoid overcrowding to ensure even cooking.
5. Transfer the fried pommes frites to a wire rack set over a baking sheet to drain excess oil, sprinkling lightly with sea salt while still hot.
6. Toss the warm pommes frites with the honey mustard sauce until evenly coated, then garnish with finely chopped fresh parsley.

Unbelievably crunchy on the outside with a tender interior, these Honey Mustard Pommes Frites are a delightful balance of sweet, tangy, and smoky flavors. Serve them alongside a craft beer or as a bold side to your favorite burger for an unforgettable meal.

Sriracha Mayo Pommes Frites

Goodness, let me tell you about the first time I tried making Sriracha Mayo Pommes Frites at home. It was a game-changer, transforming my usual fry night into something spectacularly spicy and creamy. Now, it’s a staple in my kitchen, especially when I’m craving something with a kick.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 quart peanut oil, for frying
• 1/2 tsp sea salt

Instructions

1. Heat peanut oil in a deep fryer or large pot to 325°F, using a candy thermometer to ensure accuracy.
2. While the oil heats, soak the cut potatoes in cold water for 30 minutes to remove excess starch, then pat dry thoroughly with paper towels.
3. Fry the potatoes in batches for 4-5 minutes until soft but not browned, then remove and drain on a wire rack. Tip: Avoid overcrowding the pot to ensure even cooking.
4. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on the wire rack and immediately sprinkle with sea salt.
5. In a small bowl, whisk together mayonnaise, Sriracha sauce, lemon juice, garlic powder, and smoked paprika until smooth. Tip: Adjust the Sriracha to your heat preference.
6. Serve the fries hot with the Sriracha mayo on the side for dipping or drizzle the sauce over the top for a more decadent experience. Tip: For an extra crunch, sprinkle with additional smoked paprika before serving.

Every bite of these Sriracha Mayo Pommes Frites offers a perfect balance of crispy exterior and fluffy interior, with the spicy mayo adding a creamy, tangy contrast. Try serving them alongside a cold craft beer for an unbeatable combination.

Herb Crusted Pommes Frites

Craving something crispy yet sophisticated for your next gathering? I recently stumbled upon the joy of making Herb Crusted Pommes Frites, a dish that combines the humble potato with an elegant herb crust, turning every bite into a delightful crunch. It’s become my go-to for impressing guests without spending hours in the kitchen.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/4-inch thick fries
• 1/4 cup clarified butter, melted
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cut potatoes with melted clarified butter until evenly coated.
3. Combine the chopped rosemary, thyme, sea salt, and black pepper in a small bowl, then sprinkle this mixture over the potatoes, tossing to ensure each fry is well coated.
4. Spread the fries in a single layer on the prepared baking sheet, ensuring they are not touching for maximum crispiness.
5. Bake for 20 minutes, then flip each fry carefully to ensure even browning and crispiness on all sides.
6. Sprinkle the grated Parmesan cheese over the fries and bake for an additional 5 minutes, or until the cheese is melted and the fries are golden brown.
7. Remove from the oven and let cool for 2 minutes before serving to allow the fries to crisp up further.

Key to achieving the perfect Herb Crusted Pommes Frites is the balance of herbs and the crispiness of the fries. The Parmesan adds a salty, umami depth that complements the earthy herbs beautifully. Serve them alongside a garlic aioli or truffle oil for an extra touch of luxury.

Balsamic Glazed Pommes Frites

Goodness, have you ever had one of those days where only something crispy, salty, and a little bit fancy will do? That’s exactly how I felt when I first whipped up these Balsamic Glazed Pommes Frites. They’re my go-to when I want to impress at a dinner party or just treat myself on a lazy Sunday afternoon.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 1/4 cup extra virgin olive oil
• 1/2 cup aged balsamic vinegar
• 2 tbsp honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato matchsticks with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
4. Bake for 25 minutes, then flip the fries and bake for an additional 20 minutes until golden and crispy.
5. While the fries bake, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until the mixture reduces by half and becomes syrupy, about 10 minutes.
6. Once the fries are done, drizzle the balsamic glaze over them and sprinkle with fresh rosemary. Toss gently to coat.
7. Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.
8. Tip: Keep an eye on the balsamic reduction during the last few minutes to prevent burning.
9. Tip: Serve immediately to enjoy the perfect contrast between the crispy fries and the sticky, sweet glaze.

My, these Balsamic Glazed Pommes Frites are a revelation—crispy on the outside, tender on the inside, with a glaze that’s the perfect balance of sweet and tangy. Try serving them alongside a creamy aioli for dipping, or as a sophisticated side to your favorite burger.

Avocado Lime Pommes Frites

Diving into the world of gourmet snacks, I stumbled upon a game-changer that combines the creamy richness of avocado with the zesty kick of lime, all hugging crispy pommes frites. It’s a dish that’s as fun to make as it is to eat, and trust me, it’s been a hit at every gathering I’ve brought it to.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/4-inch thick fries
• 1 ripe Hass avocado, pitted and peeled
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter, melted
• 1/2 cup vegetable oil, for frying

Instructions

1. Preheat your deep fryer to 375°F, ensuring the oil is hot enough to achieve a crispy exterior without absorbing excess oil.
2. While the oil heats, toss the cut potatoes in melted clarified butter, ensuring each piece is lightly coated for that golden finish.
3. Carefully add the fries to the hot oil in batches, frying for 3-4 minutes or until they’re golden brown and crispy. Tip: Avoid overcrowding the fryer to ensure even cooking.
4. Remove the fries with a slotted spoon and drain on paper towels, immediately sprinkling with sea salt while still hot.
5. In a small bowl, mash the avocado with lime juice, salt, and pepper until smooth. Tip: For extra creaminess, add a tablespoon of Greek yogurt to the avocado mixture.
6. Serve the crispy fries with the avocado lime dip on the side. Tip: Garnish with a sprinkle of lime zest for an extra pop of color and flavor.

How these Avocado Lime Pommes Frites strike the perfect balance between crispy and creamy, with the lime adding a refreshing twist that elevates the entire dish. Try serving them with a chilled craft beer for an unbeatable combo.

Cinnamon Sugar Pommes Frites

Remember those chilly autumn evenings when all you craved was something sweet, crispy, and utterly comforting? That’s exactly what inspired me to perfect this Cinnamon Sugar Pommes Frites recipe. It’s a delightful twist on the classic French fry, combining the warmth of cinnamon with the irresistible crunch of perfectly fried potatoes.

Ingredients

• 2 large Russet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 1 quart peanut oil, for frying
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon fine sea salt

Instructions

1. Heat peanut oil in a deep fryer or large, heavy-bottomed pot to 375°F. Use a candy thermometer to ensure accuracy.
2. While the oil heats, soak the potato matchsticks in cold water for 30 minutes to remove excess starch, then pat dry thoroughly with paper towels. This step ensures maximum crispiness.
3. Carefully add the dried potatoes to the hot oil in batches, frying each for 3-4 minutes until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
4. Transfer the fried pommes frites to a wire rack set over a baking sheet to drain. Immediately sprinkle with the mixture of granulated sugar, ground cinnamon, and fine sea salt while still hot.
5. Serve warm. For an extra indulgent twist, accompany with a side of vanilla bean ice cream or a drizzle of caramel sauce.

Absolutely divine, these Cinnamon Sugar Pommes Frites offer a perfect balance of sweet and savory, with a texture that’s crispy on the outside and tender on the inside. They’re a fantastic way to end a meal or to enjoy as a standalone treat during those crisp fall evenings.

Conclusion

Absolutely delicious! This roundup of 21 crispy pommes frites recipes is a treasure trove for anyone looking to spice up their side dish game. From classic to creative, there’s something for every taste. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Bella Bacinos