Pommes Frites Recipe

Prepare potatoes

Peel the Kennebec potatoes (optional) and cut into 1/3-inch to 1/2-inch sticks for classic pommes frites. Aim for uniform size so they cook evenly. Rinse cut fries under cold running water to remove surface starch until water runs clear.

Place the rinsed fries into a bowl and cover with 4 cups cold water. Add 1/2 teaspoon of the fine salt to the soaking water (from the Blanching step measurement). Soak for at least 30 minutes, up to 2 hours, in the refrigerator. This removes excess starch and helps achieve a crisp exterior.

After soaking, drain the fries and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry—moisture will cause oil spatter and prevents proper crisping.

First fry (blanch)

Heat duck fat (and optional neutral oil, if using) in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, aim for a gentle simmer where the oil moves but does not vigorously bubble. Blanch the dried fries in batches so they have room to cook without crowding—about 3–4 minutes per batch—until the interior is cooked through but the exterior is pale and not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with 1/2 tablespoon fine salt across the batches while still warm (reserve remaining finishing salt if desired). Let blanched fries cool to room temperature for 15–30 minutes; they can be refrigerated for a short while if needed.

Second fry (crisp)

Increase heat and bring the duck fat to 375°F (190°C). Fry the blanched fries in batches again, 2–3 minutes or until golden brown and crisp. Do not overcrowd the pot. Remove fries with a spider and drain on a wire rack or paper towels. Immediately season with additional fine salt to taste and a light dusting of freshly ground black pepper (approx. 1/2 tsp divided across all fries).

In a small bowl, whisk together 1/4 cup sour cream and 2 tablespoons (0.125 cup) mayonnaise until smooth.

Add 1 teaspoon prepared horseradish, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine, taste, and adjust seasoning. Chill for at least 15 minutes to let flavors marry.

Combine 1/4 cup mayonnaise and 2 tablespoons (0.125 cup) buttermilk in a bowl until smooth.

Stir in 1 teaspoon Dijon mustard, 1 teaspoon chopped capers, 1 teaspoon finely chopped cornichon or dill pickle, 1/4 teaspoon paprika, 1/4 teaspoon grated garlic, and 1 teaspoon finely chopped fresh parsley. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Adjust thickness with a little more buttermilk if desired, and refrigerate for 15–30 minutes before serving.

Transfer fries to a warmed serving dish or cone. Offer Heinz ketchup in a small ramekin alongside the Horseradish Chive and Remoulade Ranch sauces. Serve immediately while fries are hot and crisp.

Suggested plating: mound the pommes frites so steam escapes and they stay crisp. Place sauces in 2–3 small ramekins and sprinkle a final pinch of fine salt and freshly ground black pepper over the fries just before presenting.