We used to make homemade french fries in the oven. Brandon came up with this method because he says the pan-fried version tastes like “real” french fries. We all agree!
While we prefer red potatoes, this recipe can be adapted to suit regular Idaho potatoes. (Feel free to leave the skins on as they offer more nutrition. Brandon peels them to get the authentic French fry experience.)
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Ingredients
- 5-6 potatoes
- Butter, ghee, lard, or expeller pressed coconut oil (Enough to generously fry the potatoes.)
- Sea salt to taste
Instructions
- Peel potatoes
- Cut into fries. (We use a potato slicer found here .)
- Boil for approximately 10 minutes till inside is slightly soft.
- Drain.
- Cover frying pan generously with fat.
- Sprinkle salt onto a pan.
- Heat pan slightly.
- Place fries in the pan in a single layer.
- Heat carefully. Cover if needed.
- Flip when browned.
- Watch them closely and remove onto a paper towel.
- Serve and enjoy!
We’ve made fries on the stove — but I didn’t know about the pre-boiling part! This should help them not to be so mushy by the time they are crunchy. Can’t wait to try.
Also, I’ve read somewhere that some studies are showing frying in EVOO isn’t as bad as originally said. I can’t find that same article, but when I googled I found these:
http://www.oliveoiltimes.com/olive-oil-health-news/vegetables-fried-in-extra-virgin-olive-oil/48897
http://www.oliveoiltimes.com/whats-cooking-with-olive-oil/frying-with-olive-oil/30470
Hi Hannah. I will use olive oil sometimes, but am careful to not to let it smoke. Thanks for these articles!
Now I know some of your children are grown and out of the house, but you have a large family like mine (we have 10) so maybe you can help me with the problem I have making potatoes this way. How do you make enough for the whole family, keep the fries hot and have everyone eat at once with a recipe like this? There are things I just wont make because even my 14″ frying pan wont hold enough for the whole group!
By the way, tell your son I love the pizza crust with the almond flour. I am no longer jealous of my family when they eat pizza because I have an easy tasty recipe I can make myself.
That’s a great question, Kate. Sometimes we feed people as they become available or keep them in the oven so that they’re warm. They are definitely best fresh off the frying pan. I’ll let Brandon know about the pizza crust. 🙂
Oh, watch out Mama – your son is rockin’ that potato peeler, he’ll take over your kitchen in no time. 🙂
Yes, he already is, Anya. 🙂
Although preparing these fries is a little time consuming, my husband attests that they are by far the best and tastiest! Great job on this recipe Brandon! BTW, we also love the fruit leather.
I will definitely pass this along, Julia. 🙂 Glad you like the fries!
Wow!! I WAS sceptical about boiling 1st but theses fries are GREAT!! Glad i stumbled upon your recipe…thanks to your son
so so good. hats off to you!
Can I deep fry them the same way?
I would think so!
Brandon, not only are you taking the kitchen by storm but your writing is also.
I enjoy all your recipes and copy and use many.
Hi there
Just wondering do you have to boil the red potatoes first ? Or can I just cut them up an put them right away to fry in the pan?
Boiling them helps the process. You can try cutting and frying right away!
Ok….so all I had was red potatoes….never made fries with red potatoes so I googled it to see how it would be. Found Brandon’s post and cooked it exactly the way he said. Although they turned out looking exactly like his,there didn’t seem to be much flavor. They were good,but I have found that Yukon gold potatoes make the best fries. Used to always use russet…but I tried Yukon gold and they were soooo good. Made best tasting fries. Anyways,thanks Brandon.
Thanks for sharing your experience, Laura!
I too came here to see if you can use red potatoes,.. I’m making Jojo Potatoes, which are always Russet..
I learned about the pre boiling a couple years ago… It makes an amazing difference…
And I just recently learned the secret to Jojo’s of the 80’s, so they’re soft and fluffy inside, and crisp on the outside..
Start the potatoes in the water on the stove, boil til you can insert a fork.. take out, and put on a baking sheet and place in the fridge for at least 30 minutes.. even overnight….
Coat in flour, then dip in egg, then coat in flour w/ seasonings. deep fry….
First time I’ve EVER been able to exactly replicate the Jojo’s like the 7-11’s and convenience stores had growing up…..
So, now i’ll be trying them with Reds this time…. We’ll see how they turn out…. :0)
Thanks for sharing this!!