easy homemade french fries

With this crazy method, easy homemade French fries are made by placing sliced potatoes in cold oil. They cook as the oil heats up, giving you fries with tender centers and crunchy exteriors.

When it comes to frying things, my Oregonian really shows through. I’m horrible at it. I can’t even seem to cook bacon properly on the stove; I usually just use the oven or the microwave.

My inability to fry things doesn’t typically bother me; it’s not like we need to eat food bathed in oil. Plus, don’t get me started on the mess. Oil pops and splatters and generally gets all over the range, the bar countertop, and my clothes. It never fails to hit the area of my shirt not covered by an apron.

So what’s so different about this recipe? It’s the coolest thing; you slice your potatoes like normal, but you put them into cold oil instead of hot. As the oil heats up, the insides of the fries cook. When the oil is hot, the exteriors crisp up and turn golden. You have perfectly cooked French fries without traditional double-frying or hot oil splattering all over.

easy homemade french fries

2 lbs. potatoes (I used red because that’s what I had; yukon gold would be great, too)
35-45 oz. of oil (I used vegetable; you could also use peanut)
salt for sprinkling (I use kosher)

Slice potatoes into 1/2 inch sticks. Place in a large bowl and cover with cold water. Swirl the potatoes around in the water, drain, and repeat. Spread the potatoes out on a dish towel or paper towels and blot to dry.

Pour oil in a large pot, like a Dutch oven. Add the potatoes and turn the heat to medium-medium high. Cook for 30-35 minutes, stirring occasionally, until potatoes are golden brown. Transfer to a paper towel-lined baking sheet, sprinkle with salt, and enjoy! I recommend serving them with this Mississippi Comeback Sauce.

My love for potatoes is no secret. Have you seen my twice-baked pimento cheese potatoes? Or my bacon, egg, and cheese potato waffles?