Pommes frites (pome-FREETS) – or crispy French Fries – are the ultimate comfort food and make a fantastic side dish or appetizer.
We fell in love years ago at Cafe Orleans in Disneyland and finally made the time to try a copycat version. We’ve seen the recipe online but felt like it did not quite match the crispy goodness at the parks, so we came up with our own and it is SPOT ON.
With the creamy remoulade sauce, bursting with Cajun spices, we guarantee you’ll be just as obsessed with these Pommes frites as we are!
Why we think you’ll love it:
- Crispy & satisfying. The seasoned pommes frites, or French fries, boast a golden-brown exterior with a fluffy interior.
- Flavorful sauce. Cajun remoulade is a creamy, spicy sauce that pairs perfectly with this potato side dish.
- Easy to make & customizable. Pommes frites require minimal ingredients and can be prepared with various cooking methods and flavor combinations.
Pommes Frites Ingredients
Remoulade
- ½ cup Thousand Island dressing
- ¼ cup mayonnaise
- ½ teaspoon minced garlic – How to Mince Garlic
- ¼ teaspoon fresh lemon juice – or from a bottle
- ¼ teaspoon Dijon mustard
- pinch of paprika – regular or smoked paprika
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Cajun seasoning – I like Tony Chachere’s brand, but another can be used
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground white pepper – black pepper works too
Pommes Frites Seasoning
- 1½ tablespoons finely chopped garlic – How to Mince Garlic
- ½ teaspoon Cajun seasoning – Tony Chachere’s brand or another favorite brand
- ½ cup grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 1 teaspoon coarse salt
Fries and Batter
- 48 ounces canola oil or vegetable oil – or peanut oil
- 1 cup all-purpose flour
- 1½ cups water
- 2 teaspoons garlic salt
- 1 teaspoon salt
- 26 ounces frozen French fries, thin cut – Using fresh potatoes: use russet potatoes, Idaho potatoes, or Yukon Gold potatoes. Wash and peel the potatoes and cut them into ¼-inch thin potato sticks. Soak the cut fries in a bowl of cold water for 30-60 minutes. Drain and pat dry.
How to Make Pommes Frites
REMOULADE. In a medium bowl, make the remoulade by mixing Thousand Island dressing, mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, a pinch of paprika, Worcestershire sauce, Cajun seasoning. Season with salt and white pepper to taste and refrigerate until ready to serve.
PREP. Start warming up 48 ounces of oil in a large heavy pot or fryer to 375°F (you can test the oil by adding a french fry and if it immediately sizzles, it’s ready).
FRIES. In a large mixing bowl make the pommes frites seasoning by mixing minced garlic, cajun seasoning, Parmesan cheese, parsley, and coarse salt. Set aside.
- In a medium bowl, make batter by combining flour, water, garlic salt, and salt. This batter should be runny.
FRY. In small batches, dip frozen french fries into the batter just to coat, letting excess run off.
- Fry battered french fries, in batches, until golden brown for about 4-5 minutes (or 5-7 minutes if using fresh potatoes.) Use a slotted spoon to transfer french fries to a paper towel-lined plate for a few seconds and then toss in the seasoning mixture and stir to coat.
Kristyn’s Recipe Tips
- Soak fresh-cut potatoes in cold water for 30–60 minutes to remove starch and make them extra crispy.
- Fry in small batches so the oil stays hot and the fries cook evenly.
- Toss fries immediately in the garlic-Parmesan seasoning so it sticks while they’re hot.
- Make the Cajun remoulade ahead of time and chill—it tastes even better once the flavors meld.
- Keep fries warm on a baking sheet in the oven while finishing batches for serving.
Pommes Frites Recipe
Video
Ingredients
Cajun Remoulade
- ½ cup Thousand Island dressing
- ¼ cup mayonnaise
- ½ teaspoon minced garlic
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- pinch of paprika
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Cajun seasoning, look for Tony Chachere's brand
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground white pepper, black pepper works too
Pommes Frites Seasoning
- 1½ tablespoon finely chopped garlic
- ½ teaspoon Cajun seasoning, look for Tony Chachere's brand
- ½ cup grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 1 teaspoon coarse salt
Fries + Batter
- 48 ounces canola or vegetable oil
- 1 cup flour
- 1 ½ cups water
- 2 teaspoons garlic salt
- 1 teaspoon salt
- 26 ounces frozen French fries, thin cut
Instructions
Cajun Remoulade
- Make the remoulade by mixing all the ingredients, minus the salt and pepper, in a medium bowl. Season with salt and pepper to taste and refrigerate until ready to serve.
Pommes Frites
- Start warming up the oil to fry by adding it to a large heavy pot or fryer to 375°F (you can test the oil by adding a french fry and if it immediately sizzles, it’s ready).
- Make the pomme frites seasoning by mixing the garlic, cajun seasoning, Parmesan cheese, and parsley in large mixing bowl. Set aside.
- In a medium bowl, make the batter by mixing the flour, water, garlic salt, and salt. This batter should be runny.
- In batches, dip frozen french fries into the batter just to coat, letting excess run off.
- Fry battered french fries until golden brown (about 4-5 minutes). Transfer french fries to a paper towel-lined plate for a few seconds and then toss in the cheese mixture and stir to coat.
- Transfer fries to a serving dish lined with parchment paper and serve hot with remoulade.
Notes
- Soak fresh-cut potatoes in cold water for 30–60 minutes to remove starch and make them extra crispy.
- Fry in small batches so the oil stays hot and the fries cook evenly.
- Toss fries immediately in the garlic-Parmesan seasoning so it sticks while they’re hot.
- Make the Cajun remoulade ahead of time and chill—it tastes even better once the flavors meld.
- Keep fries warm on a baking sheet in the oven while finishing batches for serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Regulating the temperature is easier when using a deep fryer, however, using a high-sided, heavy-bottomed skillet or large saucepan will work too.
Preheat your oven to a high temperature, typically around 425°F to 450°F. This high heat helps achieve crispy results.
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Arrange the battered fries in a single layer on the prepared baking sheet, leaving space between them for air circulation. Overcrowding can lead to soggy fries.
Bake the fries for 20-25 minutes or until golden brown and crispy. You might need to flip them halfway through for even cooking.
Place the leftover fries in an airtight container and store them in the refrigerator for up to 2 days.
Leftover sauce can be stored for up to 5 days in an airtight container in the refrigerator.
Complete The meal
Main Dishes
More Fries
Baked French Fries
1 hr 10 mins
Baked Sweet Potato Fries
1 hr 40 mins
Homemade French Fries
2 hrs 35 mins
Carne Asada Fries
2 hrs 25 mins
Collections
This recipe was originally published July 2024.
