18 Crispy Pommes Frites Recipes Delicious

Who can resist the golden, crispy perfection of pommes frites? Whether you’re craving a quick weeknight side, a game-day snack, or just some good old-fashioned comfort food, we’ve got you covered with 18 irresistible recipes. From classic shoestring fries to bold, loaded twists, these spuds are about to steal the show. Grab your potatoes—it’s time to fry, bake, and devour your way through this delicious roundup!

Classic French Pommes Frites

Golden, crunchy, and impossibly addictive—these fries are a labor of love worth every minute. Master the art of double-frying for that perfect crisp exterior and fluffy center.

Ingredients:

• 4 large russet potatoes (about 2 lbs), peeled
• 4 cups peanut or vegetable oil (for frying)
• 1 1/2 tsp fine sea salt, divided

Instructions:

1. Cut the potatoes into 1/4-inch-thick sticks. Soak in cold water for 30 minutes, then pat completely dry with towels.
2. First fry: Heat oil in a heavy pot to 325°F. Working in batches, fry potatoes for 5 minutes (they’ll be pale and soft). Drain on a rack-lined sheet pan.
3. Second fry: Increase oil to 375°F. Fry potatoes again in batches until deep golden, about 3–4 minutes. Drain and immediately toss with 1 1/2 tsp salt.

The magic? That first fry cooks the centers, while the second delivers the iconic crunch. Serve hot—these won’t last long!

Tip: For extra flair, toss with a pinch of smoked paprika or fresh rosemary after salting.

Garlic Parmesan Pommes Frites

These crispy, garlicky fries are a game-changer—tossed in buttery Parmesan and fresh herbs, they’re irresistible as a snack or side.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Toss the potato sticks with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.
2. Bake for 25 minutes, flipping halfway, until golden and crisp.
3. Meanwhile, in a small bowl, mix 3 tbsp melted butter, 4 minced garlic cloves, and 1/3 cup Parmesan. Drizzle over the hot fries and toss gently. Sprinkle with 2 tbsp parsley.

The magic here? The Parmesan melts into the fries, creating a savory, crackly crust that’s downright addictive.

Tip: For extra crunch, broil for 1–2 minutes after adding the Parmesan—just watch closely to avoid burning!

Truffle Oil Pommes Frites

These crispy, golden fries get a luxurious upgrade with a drizzle of truffle oil and a sprinkle of Parmesan—perfect for impressing guests or treating yourself.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 cups vegetable oil (for frying)
• 2 tbsp truffle oil
• 1/4 cup finely grated Parmesan cheese
• 1 tsp flaky sea salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Soak the potatoes in cold water for 30 minutes, then pat completely dry with paper towels (this ensures maximum crispiness).
2. Heat the vegetable oil in a deep pot to 325°F. Fry the potatoes in batches for 5 minutes, just until softened but not browned. Drain on a paper towel-lined tray.
3. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2–3 minutes until deeply golden and crispy. Drain on fresh paper towels.
4. Toss the hot fries with 2 tbsp truffle oil, 1/4 cup Parmesan, 1 tsp flaky salt, and 1 tbsp parsley. Serve immediately.

The double-fry method guarantees an impossibly crunchy exterior with a fluffy center, while the truffle oil adds earthy richness without overpowering.

Tip: For extra flavor, toss with a pinch of garlic powder or truffle salt along with the Parmesan.

Spicy Cajun Pommes Frites

These crispy, boldly seasoned fries bring the heat of Louisiana to your kitchen—perfect for game day or whenever you’re craving a fiery snack.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1 tsp kosher salt

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato sticks with 3 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1 tsp kosher salt. Sprinkle over the potatoes and toss again.
4. Spread fries in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway, until deeply golden and crisp.

The smoky Cajun blend and double-crisped edges make these fries dangerously addictive—serve with cool ranch or aioli to balance the heat.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before drying thoroughly and seasoning.

Sweet Potato Pommes Frites

These crispy, caramelized sweet potato fries are a healthier twist on classic pommes frites—naturally sweet, perfectly salty, and impossible to resist.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread fries in a single layer on the baking sheet, leaving space between each piece to ensure crispiness.
4. Bake for 20 minutes, flip fries with a spatula, then bake another 10–15 minutes until edges are deeply golden and crispy.

The magic here? A high oven temp and minimal crowding guarantee fries that are tender inside with a satisfying crunch—no frying required.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before drying and seasoning (this removes excess starch!).

Herb-Infused Pommes Frites

These crispy, golden fries get a fragrant upgrade with fresh herbs and garlic—perfect for turning a simple side into something special.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato sticks with 3 tbsp olive oil, 2 tbsp rosemary, 2 tbsp thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25 minutes, flip the fries, then bake another 15–20 minutes until deeply golden and crisp.

The magic here? The herbs infuse the oil as the fries bake, creating layers of earthy flavor in every bite. Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before drying and seasoning—this removes excess starch!

Cheesy Pommes Frites

These crispy, golden fries smothered in melty cheese are the ultimate comfort food—perfect for game day or a cozy night in.

Ingredients:

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 30 minutes, flipping halfway, until fries are crispy and golden.
4. Sprinkle shredded cheddar evenly over the fries. Return to the oven for 3–5 minutes until the cheese is bubbly.
5. Garnish with fresh chives and serve immediately.

The smoky paprika and sharp cheddar create a bold flavor combo, while the double-bake method ensures maximum crispiness. Tip: For extra indulgence, drizzle with warm queso or ranch dressing!

Curry-Spiced Pommes Frites

These crispy, golden fries get a warm, aromatic kick from curry powder—perfect for shaking up your snack game with minimal effort.

Ingredients:

• 2 large russet potatoes, scrubbed and cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato sticks with 3 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Bake for 25 minutes, flip the fries, then bake another 10–15 minutes until deeply golden and crisp.

The curry powder caramelizes slightly in the oven, creating fries with a fragrant, savory-sweet crust that’s downright addictive.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before drying and seasoning—this removes excess starch!

Rosemary Sea Salt Pommes Frites

These crispy, herb-kissed fries are a gourmet twist on a classic—perfect for elevating weeknight dinners or impressing guests.

Ingredients:

• 2 large russet potatoes, scrubbed and cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato sticks with 3 tbsp olive oil, 1 tbsp rosemary, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Bake for 30 minutes, flipping halfway, until golden and crisp at the edges.
4. Immediately sprinkle with 1 tsp flaky sea salt while hot.

The rosemary infuses the fries with earthy fragrance, while the flaky salt adds a satisfying crunch—no deep fryer required!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying thoroughly and tossing with oil.

Loaded Pommes Frites with Bacon and Cheese

These crispy, golden fries get a decadent upgrade with melty cheese, smoky bacon, and a creamy drizzle—perfect for game day or indulgent snacking.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 4 slices bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Spread French fries in a single layer on a baking sheet and bake for 20 minutes, flipping halfway, until crispy.
2. Meanwhile, cook chopped bacon in a skillet over medium heat for 5–7 minutes until crisp. Drain on paper towels.
3. Sprinkle baked fries evenly with shredded cheddar cheese and return to the oven for 2–3 minutes until melted.
4. Top fries with crispy bacon, then drizzle with sour cream. Sprinkle with chopped chives, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.

The magic here? The smoky paprika and sharp cheddar balance the richness, while the chives add a fresh pop. No one will guess they started with frozen fries!

Tip: For extra crunch, broil the cheese-topped fries for 1 minute before adding toppings.

Honey Mustard Pommes Frites

These crispy, sweet-and-tangy fries are a crowd-pleaser—perfect for game day or a fun twist on burger night.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato sticks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, whisk together Dijon mustard, honey, remaining 1 tbsp olive oil, and garlic powder in a small bowl.
5. Drizzle hot fries with honey mustard sauce and toss gently to coat. Garnish with parsley if using.

The magic here is the sauce—it clings to every fry without making them soggy, thanks to tossing them straight from the oven.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

Buffalo-Style Pommes Frites

These crispy, spicy fries are a game-day must—tossing them in tangy buffalo sauce and cooling blue cheese takes them from snack to superstar.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 1/4 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley
• Vegetable oil, for frying
• 1/2 tsp salt

Instructions:

1. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry the potatoes in batches for 5–6 minutes until golden and crisp. Drain on paper towels and sprinkle immediately with 1/2 tsp salt.
2. In a large bowl, whisk together 1/4 cup hot sauce, 2 tbsp melted butter, 1 tbsp honey, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Toss the warm fries in the buffalo sauce until evenly coated. Transfer to a serving plate and top with 1/4 cup crumbled blue cheese and 2 tbsp chopped parsley.

The magic here? The honey balances the heat while the blue cheese melts slightly into the fries, creating pockets of creamy contrast in every bite.

Tip: For extra-crispy results, soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch.

Pesto Pommes Frites

These crispy, herby fries are a next-level twist on classic pommes frites, with vibrant pesto adding a fresh, garlicky punch.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato sticks with olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
4. Transfer fries to a bowl, drizzle with 1/4 cup pesto, and toss gently. Sprinkle with 2 tbsp Parmesan.

The pesto clings to every nook of the fries, creating a bold, savory contrast to their fluffy interiors—no ketchup required!

Tip: For extra crunch, broil the fries for 1–2 minutes after baking (watch closely!).

Chili Lime Pommes Frites

These Chili Lime Pommes Frites are a zesty, crunchy upgrade to classic fries—perfect for game day or a fun weeknight side.

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 425°F. Toss potato sticks with 3 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.
2. Spread fries in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway, until crispy and golden.
3. Transfer fries to a bowl and immediately drizzle with 1 tablespoon lime juice, then sprinkle with 1 teaspoon lime zest and 2 tablespoons chopped cilantro. Toss gently to combine.

The double hit of lime—zest and juice—gives these fries a bright, tangy punch that balances the smoky chili spices.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.

BBQ Pulled Pork Pommes Frites

These loaded fries combine smoky pulled pork, crispy potatoes, and melty cheese for the ultimate game-day snack or indulgent weeknight dinner.

Ingredients:

• 1 lb frozen French fries (or homemade fries, cut 1/4″ thick)
• 1 cup cooked pulled pork (store-bought or homemade)
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Toss French fries with 1 tbsp olive oil and 1/2 tsp smoked paprika, then spread in a single layer on a baking sheet. Bake for 20-25 minutes until golden and crisp, flipping halfway.
2. While fries bake, warm 1 cup pulled pork with 1/2 cup BBQ sauce in a small saucepan over medium-low heat for 5 minutes.
3. Remove fries from oven and top evenly with saucy pulled pork and 1 cup cheddar cheese. Return to oven for 3-5 minutes until cheese melts.
4. Garnish with 1/4 cup diced red onion, 2 tbsp cilantro, and dollops of 1/4 cup sour cream. Serve immediately.

The magic here is in the contrast: crispy fries hold up against the tender pork, while cool sour cream cuts through the richness.

Tip: For extra texture, broil for 1 minute after adding cheese—just watch closely to prevent burning!

Avocado Ranch Pommes Frites

These Avocado Ranch Pommes Frites are a dreamy twist on classic fries—crispy, creamy, and packed with herby ranch flavor in every bite.

• 2 large russet potatoes, cut into ¼-inch sticks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt
• 1 ripe avocado, pitted and peeled
• ¼ cup buttermilk
• 2 tbsp sour cream
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• ½ tsp black pepper

1. Preheat oven to 425°F. Toss the potato sticks with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, and ½ tsp salt until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
2. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
3. Meanwhile, blend the avocado, ¼ cup buttermilk, 2 tbsp sour cream, 1 tbsp dill, 1 tbsp chives, and ½ tsp black pepper in a food processor until smooth.
4. Drizzle the fries with the avocado ranch sauce or serve it on the side for dipping.

The magic here? The creamy avocado ranch clings perfectly to each fry, making every bite rich and tangy without overpowering the crisp potato.

Tip: For extra crunch, broil the fries for 1–2 minutes at the end—just watch closely to avoid burning!

Sriracha Mayo Pommes Frites

Ingredients:

• 1 lb russet potatoes, cut into 1/4-inch sticks
• 2 tbsp vegetable oil
• 1/2 tsp kosher salt
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp fresh lime juice
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 425°F. Toss the potatoes with vegetable oil and 1/2 tsp kosher salt until evenly coated. Spread in a single layer on a baking sheet.
2. Bake for 25–30 minutes, flipping halfway, until crispy and golden brown.
3. While fries bake, whisk together mayonnaise, Sriracha sauce, 1 tsp lime juice, and 1/4 tsp garlic powder in a small bowl.
4. Drizzle the spicy mayo over the hot fries or serve on the side for dipping.

The magic here? The tangy lime and garlic in the Sriracha mayo cut through the richness, making these fries impossible to stop eating.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before baking—pat them dry thoroughly!

Balsamic Glazed Pommes Frites

These crispy pommes frites get a sweet-tangy upgrade with a sticky balsamic glaze—perfect for elevating your fry game without fuss.

Ingredients:

• 2 large russet potatoes, cut into 1/4-inch sticks
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 425°F. Toss potato sticks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
2. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
3. Meanwhile, simmer 1/3 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat for 5–7 minutes, stirring often, until thickened to a syrup consistency.
4. Drizzle fries with remaining 1 tbsp olive oil and 1 tbsp rosemary, then toss with the balsamic glaze. Serve immediately.

The glaze caramelizes on the hot fries, creating a glossy finish with pops of herbaceous rosemary—ideal for impressing guests or treating yourself.

Tip: For extra crunch, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.

Conclusion

With 18 crispy, golden ways to enjoy pommes frites, there’s a perfect recipe for every craving! Whether you prefer classic shoestring fries or bold, seasoned twists, these recipes promise delicious results. Give them a try, then let us know which one stole your heart—and don’t forget to share the love on Pinterest. Happy frying!