Pan-Fried French Fries

Total Time Prep: 25 mins. + soaking Cook: 25 mins.
Yield 6 servings
Test Kitchen Approved
Put away the deep fryer and break out your cast-iron skillet. We've got the secret to the best pan-fried french fries you can make on the stovetop.

Ingredients

  • 3 pounds russet potatoes
  • Oil for deep-fat frying
  • Salt to taste

Directions

  1. Wash and peel potatoes. Use a sharp knife to cut each potato into 1/4-in. julienned strips. Place strips in a medium bowl; cover with water. Soak 30 minutes or up to 24 hours in the refrigerator. Drain; pat dry.
  2. Heat 2 inches of oil in a large cast-iron skillet to 340°. Working in small batches, fry potatoes in an even layer until lightly golden brown, 5-6 minutes. Remove fries from skillet, and drain on tray lined with paper towels. Repeat until all potatoes have been fried once.
  3. Heat oil to 375°. Working in small batches, fry potatoes a second time, cooking until crisp and golden brown, 2-3 minutes, turning frequently to ensure even frying. Drain on fresh paper towels; season with salt to taste and serve immediately with condiment of choice.

Nutrition Facts

1 serving: 298 calories, 14g fat (1g saturated fat), 0 cholesterol, 14mg sodium, 40g carbohydrate (2g sugars, 5g fiber), 5g protein.

Making pan-fried french fries is a lot easier than you might think! And using this double-fry method will create the crispiest fries you’ve ever encountered. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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