Powered By Fries

Specialties

Belgian Fries, or «pommes frites», as they are known in Belgium, are not your ordinary french fry. We begin each order fresh by hand-​washing and cutting each potato. From there, we fry each order twice to ensure the ‘crispy-​on-​the-​outside-​fluffy-​in-​the-​middle’ character which has made the Belgian fry world famous.

We offer an array of specialty sauces like our famous Romesco Aioli, Curry Ketchup, Beer Mustard Aioli, Angry Sauce as well as your traditional ketchup and mayo.

Enjoy our frites by themselves or try one of our specialty options like the Gold Sticks of Happiness with orange sauce, Korean bbq, kimchi, pepper crème, onion/​cilantro relish and shredded cheese.

History

Established in 2014.

Zach Mannheimer, founder of the Des Moines Social Club and James Beard nominated chef Sean Wilson had history together as the founders of the successful downtown restaurant Proof. Both wanted to add some more flavor to the downtown Des Moines food scene by adding to the growing food truck options.

One of chef Wilson’s favorite memories from his time in Seattle was getting off work and heading to grab some late-​night pommes frites — not your typical french fries. Each potato was fresh-​cut and twice-​fried to achieve the Belgian signature, «crunchy-​on-​the-​outside-​fluffy-​in-​the-​center» experience. Chef Wilson added his own take on Belgian fusion with specialty fries like the Golden Sticks of Happiness: kimchi fries, with an orange sauce, Korean bbq, pepper crème, onion/​cilantro relish, shredded cheese.

To assist them, Powered By Fries enlisted local entrepreneur and startup specialist Matthew Smith, events promoter and owner of Wooly’s, Sam Summers and local attorney David Nelmark.

Meet the Business Owner

Sean W.

Business Owner

Sean Wilson is a seasoned chef hailing from the Outer Banks of North Carolina, where he started his career at the age of 14 working in some of the country’s best fish houses. Sean left the beach and in his travels attended the renowned New England Culinary Institute. Over the last decade Sean searched out and worked in some of the best kitchens in New York, Boston, Seattle, Spain, Vermont and Northern California, with such chefs as Todd English, Jonathan Sundstrom, Matt Frothingham, and Louise Dumhal.

Sean Moved to Des Moines in the fall of 2006 and has worked at Andrew Meek’s Sage, and with Jeremy Morrow at Azalea, where he took over the kitchen at Azalea in winter of 2008. Sean’s pork-​centric menu was heavily influenced with southeastern flavors and technique, and brings a playful and sensible approach to new American, comfort foods from around the country to Des Moines.