Let's be honest: Fries are the best side EVER. Or meal, if you're brave enough to own up to it. That's why all you fry lovers out there need to know about the eighth wonder of the world, Pommes Frites. My first summer in the city, I heard of this place that is dedicated to the art of frying potatoes. Turns out, it was also my older sister's go-to late night drunk spot.
I like a thic fry, a fry that has something to work with and that has some meat on it (not literally, but not opposed). No one needs a wimpy fry. This place makes a perfectly thick fry, but not too big that you feel like you're eating a small potato, (steak fries, I'm looking at you). But fear not, Pommes Frites is serious about their fries. After all, they go through two tons of potatoes a week.
The fries are cooked twice: Once at a low temperature and again at a high temperature. After the first cook, the potatoes are frozen and when an order comes in, the frozen fries are fried again to get all crispy. After they come out of the fryer, they're salted and ready for you to devour.
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But what are fries without sauce? Nothing. Sauce is taken seriously here. They have over 30 options to choose from, not including their specials or the basic ones like ketchup and hot sauce. Their most popular flavors are the Roasted Garlic Aioli, Sweet Mango Chutney, and TLC, which stands for tequila, lime, chipotle. Now, I tried EVERY SINGLE SAUCE and it was worth every single bite. My favorites were the TLC, Sweet Mango, Wild Mushroom, Truffle Mayo, and a mix of difference sauces I can't even remember.
I haven't even touched the poutine. This Canadian classic involves covering fries in cheese curds and drenching them in gravy. It's a full meal in and of itself. After this experience, I could not stand up straight because I was so full and almost burst out of my pants, no exaggeration. And yet, I've been back three times so they're doing something right.
Try everything at Pommes Frites in New York City.
