French fries are one of life’s guilty pleasures. But have you ever made them from scratch before? Pan-fried french fries are easier to make (and even less messy) than you might think! The secret to the best skillet french fries is using the double-fry method. When double-frying, you fry the potatoes once at a lower temperature, then increase the heat and fry them a second time. The result: the crispest and tastiest golden brown fries you’ll ever eat.
Psst! If you love french fries, you’ve got to try these recipes.
How to Deep-Fry French Fries on the Stove
Ingredients
- 1 pound russet potatoes
- 1 cup vegetable oil (or another frying oil)
- Salt and pepper, to taste
Special equipment
Instructions
Step 1: Prep the potatoes
Susan Bronson for Taste of Home
Wash and peel the potatoes. Use a sharp knife to cut each potato into 1/4-inch julienned strips. Place the strips in a medium bowl and fill with water. Soak for 30 minutes or up to 24 hours in the refrigerator. Drain and pat dry.
Editor’s Tip: Water and oil don’t mix! Make sure to thoroughly pat the potatoes dry before placing them into the hot oil. Otherwise, they’ll splatter. (Ouch!)
Step 2: Heat the oil
Add 1 cup of oil to a 10-inch cast-iron skillet (the walls of the skillet should be at least 2 inches high). Heat the oil to 340°F.
Editor’s Tip:Â Use a digital thermometer to monitor the oil temperature.
Step 3: Fry ’em up
Fry the potatoes in several batches. Place an even layer of fries into the hot oil. Fry for 5-6 minutes, or until lightly browned. Use a slotted spoon to remove the fries from the skillet, then drain them on a plate lined with paper towels. Repeat until all potatoes have been fried.
Step 4: Fry ’em again
Heat up the oil to 375°F. Fry your potatoes a second time in batches for 1-2 minutes, or until crisp and golden brown. Turn frequently with a wooden spoon or spatula to ensure even frying. Drain on fresh paper towels.
Step 5: Season the fries
In a bowl, season the fries to taste with salt and pepper—or get creative and use your favorite seasoning blend. Serve skillet french fries while they’re nice and hot.
Editor’s Tip:Â French fries are best eaten when fresh. If you have extras, here’s how to reheat fries so they’re as good as day one.
Looking for more ways to cook with your cast-iron skillet? Check out our complete guide to cast-iron cooking, and more of our favorite cast-iron skillet recipes.
Delicious Things to Make with Leftover French Fries
Short Rib Poutine
This combines the hearty, spicy flavors of my beloved slow cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). —Erin DeWitt, Long Beach, California
Not sure which brand of frozen french fries to buy? Check out the
best french fries our editors and the Taste of Home Test Kitchen recommend.
Go to Recipe
Green Chile Adobado PoutineThis Canadian comfort-food classic is even better when served southwestern style as either an appetizer or an entree. Although these ribs are done without fuss in a slow cooker, you can also bake them at 325°, covered with foil, for about 45 minutes. Then uncover and bake them for another 20 minutes. —Johnna Johnson, Scottsdale, Arizona
If you like loaded fries, you can also try making In-N-Out's animal style fries.
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Taste of Home Test Kitchen
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Tater Tots. Let kids build their own for smiles all around. —Eleanor Mielke, Mitchell, South Dakota
Ultimate Pastrami SandwichesThis peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —
Taste of Home Test Kitchen
Loaded Waffle FriesMake any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
Ham 'n' Tater BakeGet ready for a gourmet loaded baked potato in casserole form. This is so good, I can’t resist making it several times a month. And, it’s a quick and easy dish for company, too. My sister gave me the recipe, and I’m always happy to pass it along. —Peggy Grieme, Pinehurst, North Carolina
Cheese FriesI came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina
Tater Tot Breakfast CasseroleI keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
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Bacon Cheeseburger Tater Tot BakeThis bacon cheeseburger
tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Broccoli Beef SupperBroccoli is one of my favorite vegetables, so I'm constantly on the lookout for new ways of preparing it. This casserole is a hearty oven entree. —Connie Bolton, San Antonio, Texas.
Cheesy Chili FriesMy family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida
