This article is written by a student writer from the Spoon University at CUNY chapter.

Pomme Frites in NYC is a cult favorite place for fries in NYC–and all they serve are fries and their dipping sauces! I can never go to this place often enough, so I’ve learned to make my own at-home simple version: prepping and baking some fries, then mixing up some Pomme Frites-inspired sauces. I definitely didn’t know how simple they can be to make!

Pomme Frites specializes in Belgian-style french fries, which are characteristically double-fried fries. But most college students do not have access to a fryer or do not want to deal with the hassle of working with vats of hot oil.

This recipe is adapted from the original recipe as a simpler, smaller serving size alternative. Baking our fries, which eliminates risks of frying, requires less attention during cooking and is a healthier cooking method.

The baking does require a 30-minute wait, but is the line at 128 Macdougal St any faster? For those inebriated nights, use extra caution.

Baked Pomme Frites

Difficulty:BeginnerPrep time: 5 minutesCook time: 40 minutesTotal time: 45 minutesServings:2 servings

Ingredients

2 large baking potatoes
Vegetable or olive oil
Salt
Black pepper

Instructions

Preheat oven to 450°.
Cut potato into quarter-inch thick fries.
In a large bowl or tray, toss fries in 1 tablespoons of salt, and 1/2 teaspoon of black pepper. Drizzle with 2 to 3 tablespoons of oil, just enough to lightly coat the fries.
Spread the fries on a non-stick baking tray. You can additional oil on the tray to further prevent sticking.
Bake at 450° for 40 minutes, flipping fries over at the 20-minute mark.
When fries are golden brown, remove fries from oven and allow to cool for 3 minutes. Add additional pinches of salt and pepper to taste.
Optional: Not crispy enough for your liking? Bake for additional ten minutes or briefly pan fry.