German French Fries Seasoning (Pommesgewürz)

German French fries seasoning, or Pommesgewürz, is the fries seasoning salt you'll find in every Imbissbude (like a takeout stand) in Germany, sitting in a big red-and-gold shaker right next to the mayo and ketchup. Nobody walks away without a generous shake.

What Is German French Fries Seasoning (Pommesgewürz)?

Pommesgewürz (say it like POM-es-guh-VOORTS) is a German fries seasoning salt made from fine salt, paprika, garlic granules, and onion powder. You dust it over your fries after frying. If you visit Germany, you will notice that they have a bit of a thing for paprika-spiced food. From paprika-spiced chicken to the fact that you can often can only buy paprika-flavored chips (crisps in England).

How Is It Different from American Fry Seasoning?

The biggest difference is the salt. A German Pommesgewürz is salt-forward, so salt is usually the largest ingredient, with paprika and garlic building the flavor on top. American fry seasonings usually go lighter on the salt and add more herbs like parsley and oregano, plus extras like celery salt or cayenne.

My blend sticks to the classic German lineup of salt, paprika, garlic, and onion. I added a little hot paprika for warmth and a touch of turmeric for color. If you've only ever used American-style fry seasoning, this one will taste simpler, saltier, and more garlicky.

German Fries Seasoning Ingredients (and What to Use in the US)

For the detailed instructions and exact measurements, please jump to the printable recipe card

You only need six pantry spices for this homemade fries seasoning, shown in the photo above. Fine salt is the base, because fries without enough salt just don't taste like much. Garlic granules and onion powder add that savory Imbissbude flavor, sweet paprika gives the red-gold color, a little hot paprika adds gentle warmth, and turmeric deepens the color.

Use fine sea salt or table salt, not flaky salt, so it sticks to your fries. No hot paprika? A pinch of cayenne works. Only have garlic powder? Use a little less than the granules. Stir everything together, pour it into a jar, and you're done. For the exact amounts, see the printable recipe card below.

How to Use German Fries Seasoning (How Much and When)

Using this seasoning couldn't be easier, but the timing makes a big difference.

Deep-Fried Fries

Toss the fries with the seasoning in a big bowl right after they come out of the fryer, while they're still hot and glossy. That's how the Imbissbude does it, and it's the only way the seasoning really sticks. Serve them right away, because salty fries left sitting will go soggy.

Oven and Air Fryer Fries

Toss the fries with a little oil and a generous sprinkle of seasoning before baking. Then add one more pinch when they come out if you like them extra salty. This works for frozen fries and sweet potato fries too.

How Much to Use

Start with about 1 to 1 ½ teaspoons (4 to 6 g) for a 7 oz (200 g) portion of fries, or about 2 to 3 ½ teaspoons (8 to 13 g) per pound (450 g). Taste one and add more if you want. I like mine super salty! My husband rarely salts anything because he worries about his heart, so the shaker is all mine.

Don't stop at fries, either. You can use this seasoning on my Bratkartoffeln (German home fries), and it's also great on potato wedges, roasted potatoes, and even potato salad.

What Do Germans Eat with Fries?

Let's face it, fries are the most universal and well-loved side dish. In Germany, they're most commonly paired with sausages, like Bratwurst or Currywurst. They're also a favorite side for Pork Schnitzel or Frikadellen. In my family, we love them with Paprika Chicken.

Fun fact: in Germany, the traditional dipping sauce for fries is not ketchup but mayonnaise (affiliate link) (although ketchup is a close second)!

How to Store Homemade Fries Seasoning

Keep your seasoning in an airtight glass jar or spice shaker in a cool, dark place, like a kitchen cabinet away from the stove. It tastes best within about 3 months, though it will keep longer. Don't shake it directly over a steaming pan or fryer, because moisture can make it clump. Pour it into a bowl or your hand first instead. The paprika tends to settle, so give the jar a good shake before each use. It also makes a great gift in a pretty jar with a handwritten label!