My friends, I am here today to blow your ever-living, ever-loving mind. I have stumbled upon this method of making french fries on the stove that is complete and utter genius. It's pretty well-known that I am not a big fryer, as frying times and oil temperatures {and boiling hot oil spatters...ouch} basically baffle me. But this technique is so easy and almost impossible to mess up, and it yields fries that are perfectly fluffy and tender on the inside, while being crisp and crunchy on the outside. You ready for this? You dump your fries in cold oil. Nope, that's not a typo. COLD oil. Here, let me explain.
You know how they say the secret to really great fries is the fact that you have to fry them twice? You're supposed to fry them at a lower temperature first, to cook the actual potato, and then again, in really hot oil, to crisp them up. Well, I'm here to tell you that you can do that in one pan, with a single cooking process, by starting off with cold oil. The genius to this method is that as the oil slowly heats up, the potatoes cook all the way through. Then, by the time the oil is boiling hot and spattering, the inside of the potatoes is cooked, so they are ready to be crisped up. So easy! So good! Who needs fast food french fries, anyways?
I have always been a big fan of baked fries, and my mom makes some roasted fries like you wouldn't believe...but sometimes, you need a good, old fashioned french fry, and this is basically the best recipe ever. The only downside is that you are a bit limited by the size of your pan, and since these take a good 15-20 minutes to cook, making batch after batch isn't really ideal. But if you're willing to have multiple pans going at once... then totally go for it. These fries are worth it!
I, personally, cannot lay claim to this genius technique, but for the life of me I just cannot remember where I read about it! It might have been somewhere on Pinterest, but to be honest, I'm thinking it might have been in Bon Appetit or another cooking magazine, back in the pre-Pinterest day. Yes, children, my blog is actually older than Pinterest. I'm practically a senior citizen in blogging years. When I started, we had Facebook and we had Twitter. That was pretty much it. No Pinterest, or Instagram, or Google Plus, or any of the other {complicated and ridiculous} networking websites. "But I don't like change!" Yep, I definitely sound like an old lady.
the perfect stovetop french fries
Ingredients
- 2-3 potatoes
- 1 cup vegetable oil
- salt and pepper to taste
Instructions
- Wash and peel your potatoes, and cut into french fries.
- Place the fries into a cast iron skillet, making sure that they are in a single layer and not overlapping, and pour just enough oil to almost cover them completely {it may or may not be the whole cup, just go with the visual}.
- Turn heat onto medium-low, and let the potatoes cook for 15-20 minutes, stirring occasionally to keep them from sticking together. The fries are ready when they are golden brown and crisp on the outside.
- Remove the fries from the oil, and place on a paper towel to absorb excess oil. Toss with salt and pepper, or any other desired seasonings, and serve immediately.
ryan says
This made great fries. Thank you. I made them for fish and chips. Still had to double fry because I cooked them too early but they would have been perfect.
Susan says
Best French fries ever!!!!!
EL Mehdi says
consider yourself earned a new fan! these French Fries are so darn delicious <3
davely says
This is weird. I always found if oil was too low a temperature that the fries became more oil-soaked (as in did not form an immediate protective crust from quick frying)...
But it sounds interesting enough to try so I will do that and see for myself! Thanks!
RB says
Why do people rate recipes before making them? It's one of the dumbest things I've ever seen.
Mikey says
Lol agreed
KK says
Me three
Richard Johnson says
Medium low didn't seem to work for me. I have an electric stove and cooked on medium for about 15 minutes and then medium high for about 5 minutes to get the outside crispy. They were the best fries I have ever cooked. Crispy but not hard and the insides were soft and fluffy.
Sara says
I have an electric stove also, I put mine on medium not medium high. Might just need yo feel it out with the stove you have, frying food bubbles continuously.
Ana Maria says
I tried this method tonight and I can't believe how great my fries came out. Even cold they were good. I will be making french fries more often.
Za. Rizik says
This is a wonderful recipe! It looks super easy and I know it tastes amazing!
Jane says
These are DANGEROUS! I will freely admit I'm not the best cook - probably because I hate cooking lol. I was desperate for something different for a side dish tonight and found this recipe - it was so easy even I didn't mess it up lol. I was a bit worried they would become soggy sitting in the oil that long but they were nice and crispy. Normally I rarely fry anything, mainly because my hips - among other body parts - don't need it and to be honest I hate the smell of oil that lingers in the house. This might be a bit too easy and good to make too often !
J. LaHue says
These made the best stove top fries!!! My kids, who are 5 and 7, LOVED these! They’ve never been crazy about fries I’ve made in the pan and the oven before. And your method has a lot less oil splatter too. I’m a fan!
Akayla says
Worked great! Will definitely keep this method in the repertoire...
Raflin says
That looks awesome but how how do I make more than one portion if they need to be cooked in cold oil?
Kristy says
Raflin you have to use multiple pans if you want to make a bigger batch.
Lexi says
This worked great, but question can you or have you tried sweet potatoes?
valentina says
Hi Lexi! Great question - I have not tried this with sweet potatoes. I am not sure if they would work the same way since they tend to get very mushy when cooked.
Catherine O’ Connor says
Yes, this really works! I don’t usually make fries because it’s such a pain, but this is easy and very very good.
Andrea says
This worked really well and my toddler, who doesn't like skillet fries or baked fries, loved them!
Mary Beth Elderton says
This is a game-changer! I tried this technique today. Easiest fries ever and perfectly cooked. Thank You!
Bea says
I tried it with my cast iron pan and peanut oil on an electric stove. They turned out ok, not oily like I expected. After 20 minutes, the fries were not brown so I started turning up my stove in 10 minute increments until at the end I was on medium. After about 40-45 minutes total, they were finally brown.
Patrick Gbur says
I have an electric skillet that you can adjust the temp on. What temperature should I use? 350F or 375F or? Recipe sounds wonderful.
valentina says
Hey! Honestly I have no idea - I have never used an electric skillet like that. I would say start on 350F as that is always a safe bet and you can increase the heat as needed. The oil and pan will also retain heat so you don't want it to be too hot and cause the potatoes to burn.
Brad Douglas says
Just made the french fries this evening. Just as everyone else has said, it was easy and delicious. Made a perfect accompaniment to the hamburger sliders.
Eve says
I don't understand what I'm doing wrong. The first time I made these they came out PERFECT. So crispy, yum. But the last 3 or 4 times they came out soggy. I have no idea what I am doing different. What could it be?
valentina says
Hi Eve! I am not sure honestly! These always work out for me. If the fries are coming out soggy, they may need to be cooked a bit longer? I would also make sure the fries are cut thin to medium sized so that they are not taking too long to cook. Hope that helps!
Melody says
Thank you for posting this recipe. This is the way my mom always made french fries. I was telling my husband how easy she always made it seem super easy, just cooking it up in a pan, with no preheating or pre-cooking. My husband and I have bought deep fryers and fry pots only to end up giving them away after a few uses due to the mess and stress they entail. But reminiscing this morning about my mom's fries inspired me to google pan fries and I found this genius recipe that also confirms my memories! We will be making a batch later today and I already know they will be delicious !
E says
Tried this method today, my fries came out slightly soggier than I'd have liked but overall I'm super pleased with how they turned out - especially since it's my first time deep frying anything. Thanks for sharing your recipe 🙂
Rochelle says
This is the only way I was taught to fry potatoes to make French fries. I’ve been doing this for 30 years plus and always turn out perfect..I’ve never preheated the oil.
Martina says
i just made these on a whim at 9 am lol -- they turned out amazing! very crunchy and soft inside, i totally recommend it
Bill says
If you put the fries in the pan first then add the oil the potatoes will soak up a lot of oil. You want to preheat the oil first before adding the potatoes.
Poorly written directions.
valentina says
Hi Bill, if you would actually read the full post and directions you will see that you intentionally place the potatoes in the cold oil to cook them thoroughly before frying them. I have never had any issues with the potatoes soaking up the oil, they come out perfectly light and crispy.
Erlene Johnson says
Can the skin be left on Russtes? And what type of pan is used?
valentina says
You can absolutely leave the skin on if that is your preference! And I usually use a cast iron skillet but any frying pan will work.
Jenifer says
Thanks for answering this question. I do not have a cast iron skillet...will be making this tonight.
Tony says
I was craving french fries but I can't afford to go out for fast food anymore because my budget is really stretched thin. I didn't have a deep fryer so I typed in stovetop french fries and this was the first hit on the search results. This recipe is really simple and worked so well. I can't taste really any difference from what I would have otherwise expected from fries at a restaurant. Thanks for the recipe. It's so easy, I'll remember this one and use it again and again!
valentina says
Thank you for your comment, Tony! I am glad you enjoyed them 🙂
Jaime says
Can you precut potatoes and soak the. In water for a few hours before pan frying them?
valentina says
Hi Jaime, I have not tried that but I don't see why not!
Kait says
This is great, I’ve been trying different cooking methods with fries and have been unsatisfied..up until I found this gem. Thank you!
JY says
OMG! Where has this recipe been all my life. Used peanut oil and these are better than boardwalk fries. Thank you!!!!!!!!!
Luke says
Definitely the easiest, fastest, and least messy way to get crunchy fries. I soaked mine in cold water and dried them out beforehand.
C Lish says
You are an idiot Bill! Hear before you reply, this applies to everything in life, not just recipes! Even IF this recipe sucked you still missed the central argument and thesis, came of sounding ignorant, and just flipped everyone off by trashing your opportunity to educate everyone with why your attempt at these failed and comparitively why yours are just so freaking superior!?!? And if we find you have NEVER tried this recipe, you have no room to comment, so please take your comments and attach them to something you you are actually knowledgeable about, maybe where you posted your recipe or an article say re: sharing your .02 with the world; How to divide and conquer???
Sandy Randle says
Thanks for this recipe! I'm definitely going to try it. Does the type of potato make a difference? Also, what do you think about tossing the taters with baking powder or soda before frying, to make them extra crispy?
Sandy
valentina says
Thank you for your comment Sandy! I usually make this recipe with Yukon Gold potatoes and it turns out well since they are a bit "waxy." Based on the comments, I have not seen anyone say that any type of white potato has not worked. I don't feel confident that sweet potatoes would come out as well though! I think the baking powder/soda idea could be good, but I wonder if the long time spent in the oil would mean that it would soak up more oil and make the fries greasy. Not sure! I would test it out with a few fries first before committing to coating the entire batch!
Rachel says
Omg, these were awesome! Went to air fry mine and realized we had forgotten to clean the air fryer from last time, so didn't have much time before dinner and found this recipe. These were fantastic, made exactly as directed.
Seth says
This is a 5/5 recipe. We are from Botswana and love traditional ‘fries’ which we call mafresh - and these rival them! My wife was skeptical but she loved them! She bribed me to make another batch!
Trina says
Hi,
I tried these 2 weeks back and they were delicious! Hubby and my daughters loved them. They keep asking for more - so tonight, I'm making more.
Thanks so much!
valentina says
Thank you for the kind comment, Trina! I am glad they were a hit! 🙂
Anna says
This works amazingly!
I'm terrified of deep frying in hot oil and avoid recipes that use this method. But as going out to eat is getting so expensive these days and craving french fries lately, I thought I'd look at the best way to get my fix homemade.
I slightly tweaked the method as I'm more of an intuitive cook and go on what I observe. So my fries were cut in 1cm pieces, probably a little smaller than the recipe. I followed the method but rather than keeping to the timings, just went on when the fries were cooked through by poking with a knife. I then turned up the heat slightly to a fizzing boil until crisp and golden brown. Done!
I think it took around 15mins, so quick and easy, without the drama and mess of usual deep oil frying recipes. My mom was surprised by how clean the stove was afterwards, not one drop of oil anywhere.
They were yummy simply with S&S, but I think I'll try soaking in brine next time for a more full flavour. Also plan to try this in a large baking tray in the oven.
Thank you Baking Fairy!
Beau says
Delicious. It’s like a cheat code for Belgian Frites, which is one of the tastiest style of fry. Had best luck with unpeeled russet potatoes — even my picky kids like them! I also found I could reuse the oil multiple times without issues, particularly since it’s a more gentle fry. Gonna try with red palm oil next just to see how they come out
Alex says
Belgian Frites are the best. they have them partially cooked then cook them and it comes out just like this. i am excited to try this recipe!
Egg says
I never comment on recipes, I just have to comment on this one because this has changed my life.
I did a touch of culinary school, I know how to cook, I know why certain techniques are used, I know that the double fry method is the best for fries. However I am also lazy. This is a 6/5 technique. I was worried that the fries would absorb the oil as they heated up, but this did not happen. The fries were genuinely fluffy and perfect on the inside, not greasy. The outside was crispy and amazing. I did crank the heat up a bit right at the end for about a minute, to give them an even crispier texture because I love a CRISPY fry.
Note: When you're seasoning them straight from the pan on the paper towel, DO NOT DELAY. Hit them with the salt as QUICKLY as possible and be liberal with the salt. Don't faff around with making sure all the oil is off, hit them with that salt ASAP. I clearly can't stress this part enough! LOL The oil will drain off, your fries won't be greasy I promise. You can pat the excess oil off after the salting, they will still be seasoned!
I will use this method for the rest of my life. I'm never buying the frozen fries again. Next time I'm going to hit them with some fresh parmesan, garlic powder, garlic salt, lemon zest, and dip in a nice garlic dill aioli. Mmmm.
Minda Shaheen says
Super easy recipe that works just as written! This will become the new way to do fries forever!
sarah brown says
Amazing recipe! Used youkon gold potatoes, grapeseed oil , cast iron skillet. Toddler loved it!
Sprinkled some with truffle oil for adults and we enjoyed it.
Cheryl Porter says
I've been making ff the same way my whole life. You heat the oil to hot then add the potatoes. I've never heard of cooking them twice. I've never been able to get crispy homemade fries. This is amazing and a total game changer. Thank you!
SMT says
Maybe I used the wrong potatoes, I used Yukon gold, did it for 20 minutes, they were quite brown, but didn't get crispy. Looks like I am the only one, so maybe I will try russets next time. Thanks for the idea, it certainly wasn't messy, like deep frying
Alexis says
Like you i do not like to fry food. My mom never fried anything. My husbands mom did. My french fries are never good, homemade or frozen. While looking for a recipe i found yours. I decided to try it, nothing to lose. But, oh my! I will make fries like this from now on. Not only were they a hit there was no spattering while cooking or turning. They were NOT greasy, they were amazing and got a thumbs up from my hubby.
Thank you for posting a great recipe.
Alex says
Wow i followed your advise and the potatoes came out excellent. I used 2 Russet potatoes, 1 big and 1 medium, 1/2 inch cut just enought to fit into the pan. Cooked from cold for about 20 mins and they came out perfect. not oily, crispy, and great taste and texture. thanks for the great tips i will be sure to follow you for now on! Alex
Kayla A Fisher says
these are the best fries i have ever made!
Lucas B says
I don't usually leave comments but your recipe worked really well. When I usually make french fries, they turn out either dry and really crispy or mushy, but I made a batch of fries like how your recipe said, and they turned out perfect. I also made a larger batch in a pot, and while it took longer, they turned out perfect too. I definitely would recommend your recipe.
Ron Williams says
Super-easy, I used a regular nonstick pan, peanut oil, russet potato sliced into fries with skin on, and electric stove turned to 5/10 then down to 4 once it started bubbling, for 20 minutes as directed. Fries were golden brown, soft inside, and not super-crispy but definitely not soggy. I'd maybe leave it on 5 next time for a little more crisp maybe.