Next time you make a batch of hot fries (whether cooked in the oven, air fryer, or deep fryer), toss them in this homemade German-style French Fry seasoning or Pommesgewürz! It transports me straight back to the public pool in Mertesdorf, Germany, where I used to order a big cone full of these with lots of mayo! If you love this recipe, make sure to check out my Döner recipe and Frikadellen recipe as well.
Fries at German Public Pools
Today’s french fry spice blend transforms me straight back to the public pool in a town near where I grew up in Germany. As a kid, I stood eagerly in line in a dripping wet swimsuit with my feet burning on the hot pavers. And I wasn’t alone. Waiting for a cone of hot ‘Pommes’ or ‘Fritten’ (two ways to say fries in German) is so worth it as a kid (and adult I shall add)! BUT these are not just any kind of fries. They are the MOTHER OF FRIES. Perfectly crisp because they’re the best TWICE fried and if you make your own, try this recipe! They are then tossed in a delectable mixture of spices including Garam Masala for example, which in itself is a mixture of spices as described below. The fries are then piled high in an edible cone that’s similar to your wafer ice cream cone. That means no trash! Except for those tiny, wooden Pommes forks they usually give you as well, so you don’t have to get your hands dirty. Bad news for us all, I searched and was unable to find the edible cones in the United States of America. Instead, I found these pretty ceramic french fry bowls I’ll be sure to use for homemade Currywurst and Bratwurst as well, and they still mean no trash! I call this a win-win situation in my book!
How to Season French Fries
Don’t get me wrong, seasoning your fried potato sticks with sea salt and nothing else is perfectly great (I see you purists out there). One of my other favorite ways to devour fries must be truffle oil and parmesan. But for those of you who fancy trying something amazing and new, this authentic German fry spice blend is it! It makes an amazing all-around seasoning blend that you can also use for coating your chicken or pork before throwing it on the grill. Another thing to keep in mind is the question of WHEN you should season your fries. If you’re deep-frying them (like I did), you’ll want to season them immediately after rescuing them from the hot oil. I simply toss them in a large bowl with the seasoning blend until generously coated and then transfer them to individual plates (like these cute ceramic fry bowls!). If you’re baking your fries in the oven or air fryer, you’ll want to lightly coat them with a bit of oil and then the seasoning blend BEFORE baking them. It’s that easy.
What’s In French Fry Spice Blend?
The best seasoning blend (in my opinion) uses these ingredients. Find the exact proportions in my recipe card below.
Fine Sea Salt. Use the good stuff. Ancient Sea Salt and Himalayan Pink Salt are healthier sea salt options as they contain a great number of trace minerals.
Garlic Powder. Use the fine powder, not granules.
Paprika Powder. I use sweet or non-sharp paprika powder. Like a little smokiness? Use smoked paprika powder instead.
Garam Masala. This spice blend is SO good! It’s more traditionally used in Indian cooking and typically contains cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg.
Curry Powder. Germans love curry powder (in their ketchup especially). One of my favorite recipes using it is my recipe for Flieten (fried chicken wings from Trier, Germany) and Gebackene Hähnchenkeulen (German baked drumsticks)
Cayenne Powder. This amount doesn’t really make the mix spicy, it just gives it more sophistication.
Germans Eat Mayo with Fries
Alright alright, this is another topic on its own! I know some of you are thinking ‘Ewww.. mayo on fries?’ But believe me, in Germany and Europe, mayo trumps ketchup when it comes to fries. There, I said it. So next time you travel to Germany and they offer you mayo with your fries, try it! I think mayo tastes quite a bit different in Germany. I want to say some American brands add sugar into their mayo? That wouldn’t be a surprise to me at least! And if you’ve never tried making your own, it’s super simple, quick, and deserves a go. It’s so much tastier than store-bought mayo! I like using this mayo recipe and I use avocado oil (more neutral in taste than olive oil) and medium heat German mustard in it. YUM!
And a Glass of Weinschorle
I can’t image a better drink pairing that a fizzy wine spritzer cocktail like this one. Typically a Weinschorle is just equal parts of wine and sparkling water, but I wanted a bit more than that. The touch of sweetness comes from the German Bärenjäger Honey liqueur made from real German honey. The color comes from steeped butterfly pea flower tea and it’s amazing watching the color change from deep blue to deep purple when you add in the wine and lemon. To make, combine 2 ounces of sparkling water with 2 ounces of dry white wine, 1 ounce of Bärenjäger Honey and 1 ounce of butterfly pea flower tea (cooled and steeped according to instructions). Stir over ice and garnish with a lemon slice and fresh mint. Prost!
Best Ever French Fry Seasoning (Pommesgewürz)
- 4 Tablespoons fine sea salt Use an ancient sea salt or pink sea salt, which has more trace minerals.
- 1 teaspoon garlic powder Use the fine powder, not granules.
- 2 teaspoons paprika powder I use sweet or non-sharp paprika powder. Like a little smokiness? Use smoked paprika powder instead.
- 2 teaspoons garam masala This spice blend is SO good! It's more traditionally used in Indian cooking and typically contains cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg.
- ½ teaspoon curry powder Germans love curry powder (in their ketchup especially). One of my favorite recipes using it is my recipe for Flieten (fried chicken wings from Trier, Germany) and Gebackene Hähnchenkeulen (German baked drumsticks).
- ½ teaspoon cayenne powder This amount doesn't really make the mix spicy, it just gives it more sophistication.
- ½ teaspoon freshly ground pepper Time to start grinding your own! We have this whole black pepper on subscribe and save on Amazon.
- Yes, it’s a no-brainer. Simply combine all ingredients in a glass jar or airtight container and store away from light or any heat sources. This way it will stay fresh for 1 to 3 years.4 Tablespoons fine sea salt, 1 teaspoon garlic powder, 2 teaspoons paprika powder, 2 teaspoons garam masala, ½ teaspoon curry powder, ½ teaspoon cayenne powder, ½ teaspoon freshly ground pepper