Crispy, golden, and utterly delicious, these Garlic Pommes Frites bring a restaurant-quality side to your table. Twice-fried russet potatoes are tossed in garlic butter, Parmesan, and parsley, and served with a tangy-spicy Cajun dipping sauce.
Why You’ll Love these Garlic Pommes Frites:
- Ultra-crispy texture. Soaking and double-frying produces a crunchy exterior and a fluffy interior.
- Rich garlic and Parmesan flavor. Butter, garlic, and Parmesan combine for irresistible savory notes.
- Perfect for sharing. This recipe scales easily for gatherings, parties, and BBQs.
Key Ingredients:
- Russet potatoes: Peeled and cut into thin sticks for the classic pommes frites shape.
- Frying oil: Use a high smoke-point oil such as peanut, canola, or vegetable oil.
- Garlic butter: Adds savory aroma and helps the cheese adhere to the fries.
- Parmesan & parsley: Grated Parmesan for umami and parsley for a fresh finish.
- Cajun dipping sauce: A creamy, slightly spicy blend of mayo, mustard, horseradish, and seasonings.
Dietary Swaps:
- Dairy-free: Substitute plant-based butter and dairy-free Parmesan; use dairy-free mayo for the sauce.
- Gluten-free: The recipe is naturally gluten-free, but verify packaged ingredients are certified gluten-free.
- Vegetarian: Choose a Parmesan labeled vegetarian if you avoid animal rennet.
- Egg-free: Use vegan mayonnaise in the dipping sauce to keep it egg-free.
Recipe Variations:
- Poutine: Omit the Parmesan and parsley, then top the hot pommes frites with brown gravy and cheese curds.
- Parmesan truffle fries: After frying, toss with a few tablespoons of truffle oil and extra grated Parmesan for an indulgent finish.
Tips & Notes:
- Soak the fries: Soaking removes surface starch for crispier results.
- Don’t overcrowd the fryer: Fry in batches to maintain oil temperature and even cooking.
- Use a thermometer: Keep oil temperature steady for consistent texture.
- Air-fryer option: For a lighter version, spray potatoes with oil and air-fry at 375°F (190°C) for 15–20 minutes, shaking halfway through.
Storage & Reheating:
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: Re-crisp in an air-fryer or a hot oven until heated through and crunchy again.
FAQs:
What’s the difference between pommes frites and french fries?
“Pommes frites” is the French and Belgian term for fries, often double-fried and traditionally rendered in animal fat for extra flavor.
Can I air fry these?
Yes. Spray cut potatoes lightly with oil and air-fry at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through for even crisping.
Which oil should I use?
Choose an oil with a high smoke point such as peanut, canola, or vegetable oil. If you prefer animal fat, beef tallow is a flavorful option with a high smoke point.
More Potato Recipes You Will Love:
- Loaded French Fries
- Roasted Sweet Potato Salad
- Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes
- Candied Sweet Potatoes
- Curry Sweet Potato Wedges with Yogurt Dipping Sauce
- Bacon, Blue Cheese, & Potato Puff Pastry Tart with Spicy Honey
Recipe
Garlic Pommes Frites with Cajun Dipping Sauce
Twice-fried russet potatoes tossed in garlic butter, Parmesan, and parsley, paired with a tangy-spicy Cajun dipping sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Soak Time: 1 hour
Total Time 1 hour 35 minutes
Course Side Dish
Servings 4
Calories 410 kcal
Ingredients
For Pommes Frites:
- 4 Russet potatoes
- 1.5 L frying oil peanut, canola, or vegetable
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- 1 tablespoon butter
- 1½ teaspoon minced garlic 2–3 cloves
- ¼ cup grated Parmesan cheese
- 1 tablespoon dried parsley
For Cajun Dipping Sauce:
- ½ cup mayo
- 1 tablespoon spicy or Dijon mustard
- 1 –2 teaspoon creamed horseradish to taste
- 1 teaspoon minced garlic
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon juice
- ½ teaspoon Cajun seasoning
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
Instructions
-
Peel the potatoes and cut into 1/4–1/2 inch sticks. Place in cold water and soak for 1 hour to remove excess starch.
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Prepare the dipping sauce by whisking all sauce ingredients in a small bowl, then chill. In a separate bowl, combine the salt, garlic powder, and pepper for seasoning the fries.
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Drain and thoroughly pat the potatoes dry. Heat oil to 325°F (about 160°C) and fry the potatoes in batches for 4–6 minutes until softened but not browned. Drain on paper towels.
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Increase oil temperature to 375°F (190°C). Fry the potatoes a second time for 1–2 minutes until golden and crisp. Season immediately with the garlic powder mixture.
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Toss the hot fries with melted butter and minced garlic, then sprinkle with grated Parmesan and dried parsley. Serve immediately with the chilled Cajun dipping sauce.
Notes
- Soak the fries: Removing surface starch helps achieve a crisp exterior.
- Avoid overcrowding: Fry in batches to keep the oil temperature steady and the fries crisp.
- Monitor oil temperature: A thermometer ensures consistent frying results.
- Air-fryer alternative: Spray potatoes with oil and air-fry at 375°F (190°C) for 15–20 minutes.
- Nutrition values are estimates only.
Nutrition
Calories: 410kcal
Carbohydrates: 28g
Protein: 5g
Fat: 31g
Fiber: 3g
Carbohydrates: 28g
Protein: 5g
Fat: 31g
Fiber: 3g
Keyword garlic pommes frites
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