Ingredients
Method
- Wash, peel, and cut the potatoes into french fries.
- Arrange the fries in a single, non-overlapping layer in a cast iron skillet and pour in enough oil to nearly cover them.
- Cook the potatoes over medium-low heat for 15 to 20 minutes, stirring occasionally to prevent sticking, until they are golden brown and crisp.
- Remove the fries from the oil and drain on paper towels, then season with salt, pepper, or preferred spices and serve immediately.
Notes
Potato Selection: I always reach for Russet potatoes because their high starch content gives me that fluffy inside and shatteringly crisp outside I crave.
Preventing Sogginess: I have learned the hard way that crowding the skillet is the fastest way to get limp fries, so I make sure every potato strip has its own space in the oil.
Gentle Handling: I suggest waiting a few minutes before your first stir to let the starch set, otherwise you might end up with broken potato bits instead of long fries.
Seasoning Timing: I make it a point to sprinkle my salt and pepper the very second they come out of the oil, as the heat helps the seasoning bond to the surface.
Skillet Choice: My cast iron skillet is my secret weapon here because it holds heat so steadily, which helps maintain a consistent sizzle throughout the cooking process.
Reviving Leftovers: If I happen to have any fries left over, I never use the microwave, but instead I toss them back into a dry hot pan for a minute to bring back that original crunch.