Pommes Frites Recipe
Crispy seasoned pommes frites paired with a zesty Cajun remoulade create a flavor explosion in every bite.
Servings: 6
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.
Video
Notes
Recipe 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
Serving: 1g | Calories: 577kcal | Carbohydrates: 58g | Protein: 9g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 2619mg | Potassium: 610mg | Fiber: 6g | Sugar: 3g | Vitamin A: 249IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg