Pommes Frites


Jonathon Sawyer is something of a french fry expert: There are never fewer than three kinds on the menu at the Greenhouse Tavern. This version, tossed with chopped garlic and herbs, is his most straightforward. At the restaurant, he serves the fries with garlicky aioli. Slideshow: More Indulgent French Fries 

Pommes Frites
Active Time:
30 mins
Total Time:
1 hr 15 mins


  • 2 pounds baking potatoes, peeled and cut into 1/4-inch-thick sticks

  • Vegetable oil, for frying

  • 4 garlic cloves, crushed

  • 1 tablespoon finely chopped rosemary

  • Salt

  • Dijon mustard, for serving


  1. In a medium bowl, cover the potato sticks with water and let stand for 15 minutes. Drain, then rinse the potatoes and pat thoroughly dry.

  2. In a large saucepan, heat 2 inches of oil to 275°. Line a baking sheet with paper towels. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to the paper towels to drain. Refrigerate for 30 minutes.

  3. Reheat the oil to 350°. In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms. Fry the potatoes in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fries to a baking sheet and immediately season with salt. Toss with the garlic-rosemary paste and serve the fries right away, with Dijon mustard alongside.

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