Marianne Martinez
French fries are a beloved comfort food, but not everyone has a deep fryer at home. The good news is that you can still make delicious, crispy fries without one! There are several alternative methods to achieve that perfect crispiness, including baking, stovetop frying, and air frying. Each method has its own unique steps, but they all have one thing in common: the secret to great fries is often to fry them twice, once at a lower temperature and then again at a higher temperature to crisp them up.
Characteristics and Values Table for Cooking Fries Without a Deep Fryer
| Characteristics | Values |
|---|---|
| Type of Potato | Russets, Yukon Gold, Sweet Potatoes |
| Potato Skin | Can be peeled or unpeeled |
| Potato Cut | Wedges, Fingers, Thin Strips |
| Soak Potatoes | In cold water for 30 minutes to 24 hours |
| Par-cooking | Microwave for 4 minutes or boil for 5 minutes |
| Oil Type | Olive Oil, Cooking Spray |
| Oil Temperature | 300°F to 450°F |
| Cooking Time | 20-35 minutes |
| Cooking Method | Oven, Stovetop |
| Seasoning | Salt, Cumin, Black Pepper, Garlic Powder, Paprika |
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What You'll Learn
Soak potatoes in water to remove starch
Soaking potatoes in water is an effective way to remove excess starch. This is important because, while potatoes are versatile and can be cooked in a variety of ways, their high starch content can be off-putting due to its potential negative impact on health. Excess starch can lead to weight gain, high blood pressure, and an increased risk of heart disease.
When frying potatoes, excess water and starch can ruin your food and oil. Introducing water to hot oil is a well-known hazard, but fewer people are aware of the dangers of excess starch. Too much starch can result in soft, brown, and mushy fries—the opposite of the crisp, golden-brown fries that are expected.
To remove starch from potatoes, you can soak the potatoes in cold water after cutting them into fries. They should be soaked for at least 30 minutes, or even overnight in the fridge. The water will turn cloudy as it draws out the starch. After soaking, it is important to dry the potatoes well to ensure they do not steam and become soft when cooked. A salad spinner can be used to dry the potatoes, followed by a kitchen towel to dab them.
Another method to remove starch is to boil potato wedges in salted water until they are three-quarters cooked. They can then be rinsed under cold water and drained. This process helps to blanch the potatoes and remove starch.
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Par-boil or par-cook potatoes before baking
Par-cooking potatoes before baking is a great way to ensure your fries are crispy on the outside and creamy on the inside. The par-cooking process involves either boiling or microwaving the potatoes before cutting them into fries.
To par-boil your potatoes, place them in a pot with cold water. Bring the water to a boil over high heat and let the potatoes cook for around five minutes. You can check if they are done by pricking them with a knife; the knife should go through but not too smoothly. Once they are done, drain the water and run the potatoes under cold water. Then, let the potatoes dry completely before cutting them into fries.
You can also par-cook your potatoes in the microwave. Cut your potatoes into fries, then place them in the microwave for four minutes on high. After they are done, let the potatoes dry completely.
Once your potatoes are par-cooked and dry, you can season them as desired. It is recommended to avoid salt until after the fries are baked, as salt releases water which will prevent the fries from becoming crispy.
After seasoning, place the fries on a baking tray lined with parchment paper or aluminium foil. Drizzle oil over the fries to help them crisp up and bake at 375°F for around 30 minutes, or until golden and crisp. For extra crispy fries, turn up the heat to 425°F for the last 20 minutes of baking.
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Use a cast iron skillet or non-stick pan
To cook fries in a cast iron skillet or non-stick pan, start by choosing the right potatoes. Russets and Yukon Gold make the best fries, but sweet potatoes are also a great option. Avoid waxy potatoes, such as Red Bliss or New Potatoes.
Peel the potatoes if you prefer, or leave the skin on for extra fibre and flavour. Wash the potatoes, then cut them into thin, even strips, about 1/4-inch thick. Soaking the potatoes in cold water for at least 30 minutes before cooking will help to remove excess starch, resulting in crispier fries. If you have the time, you can soak them for 2-3 hours or even overnight. After soaking, be sure to dry the potatoes thoroughly before cooking.
For stovetop frying, heat a small amount of oil in a cast iron skillet or non-stick pan over medium-low heat. The amount of oil is up to your preference, but remember that less oil will result in a longer cooking time and a higher chance of burning. Put the potato wedges in the pan and toss to coat them with oil. Spread the wedges in a single layer and cook undisturbed for 5 minutes. For the next 5 minutes, toss the pan occasionally. After this, keep a close eye on the fries, as they will start to turn golden. Continue cooking until they reach your desired level of doneness.
For a healthier alternative, you can also bake the fries in the oven. Preheat the oven to between 375°F and 450°F. Line a baking sheet with parchment paper or coat it with cooking spray to prevent sticking. Spread the potatoes in a single layer on the baking sheet, leaving space between them to ensure even cooking. Bake for 20-35 minutes, depending on the thickness of the fries and your desired level of crispiness. For extra crispiness, increase the heat to 425°F and bake for an additional 20 minutes. Season the fries as desired and enjoy!
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Bake at 375°F to 450°F for 20-35 minutes
To make fries without a deep fryer, you can bake them in the oven. Baking fries is a good alternative to frying, yielding a crisp exterior without the mess and stress of hot oil.
First, choose the right potatoes. Russets and Yukon Gold make the best fries, but sweet potatoes are also a great option. Avoid waxy potatoes, like Red Bliss or New Potatoes.
Peel the potatoes if you want to, or leave the skin on for extra fibre and flavour. Wash the potatoes and cut them into thin, even strips, about 1/4-inch thick. Thick wedges are also an option, but they won't get as crisp.
Before cooking, soak the potatoes in cold water for at least 30 minutes to remove excess starch and ensure crispiness. You can also leave them to soak overnight in the fridge. After soaking, dry the potatoes thoroughly.
Generously oil and season the potatoes. Use parchment paper to keep them from sticking and to make them crisp. Spread the fries evenly in a single layer on a baking tray.
After removing the fries from the oven, sprinkle them with salt and more seasoning. Serve immediately, as oven-baked fries won't stay crispy for long.
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Season with salt, cumin, black pepper, or paprika
There are many ways to season your fries. If you want to stick to the basics, salt is a great option. Table salt is recommended as its finer grains stick better to the surface of the fries. However, you can use any type of salt you prefer. For instance, salt flakes also work well and can be crushed with your fingers for better dispersion.
If you want to get a little more creative, cumin, black pepper, and paprika are all great options. To prepare this seasoning, dry roast cumin seeds and black peppercorns on a tava or skillet on low heat until the cumin seeds turn a shade darker and give out an aroma. This should take about 2 minutes. You can also add garlic powder to this seasoning mix. If you want to make your fries spicy, increase the amount of black pepper and add some cayenne pepper or chipotle chile pepper powder.
For a smoky flavour, smoked paprika is a great option. You can also add cornstarch to your seasoning mix for extra crispy fries without altering the flavour. If you want to go the extra mile, you can create a batter by sifting flour and seasonings and then gradually stirring in water. Dip your fries in the batter before frying them.
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Frequently asked questions
You can make fries in the oven or on a stovetop. For the oven, preheat to 375-450°F, toss the potatoes with oil and salt, spread them on a baking sheet, and bake for 20-35 minutes. For stovetop fries, you can use a cast iron skillet or a non-stick pan. Heat oil in the pan, add the potatoes, and cook for 20 minutes, turning them over occasionally.
To make your fries crispy, you can use cold oil and fry the potatoes twice – once at a lower temperature to cook the potato, and then again in very hot oil to crisp them up.
First, choose the right potatoes. Russets, Yukon Gold, and sweet potatoes make the best fries. Avoid waxy potatoes, like Red Bliss or New Potatoes. You can peel them, but it's not necessary. Cut the potatoes into thin, even strips, about 1/4-inch thick. Soak the potatoes in cold water for at least 30 minutes to remove the starch, then dry them thoroughly.
You can season your fries with salt, garlic powder, paprika, black pepper, or Cajun seasoning. If you want to add salt, do it after the fries are cooked, as salt releases water which will make them less crispy.
