Pan-Fried French Fries

Crispy Pan-Fried French Fries – Rich, Golden, and Oven-Free When your oven’s busy and you’re craving fries, this stovetop method delivers crispy, fluffy perfection—no special equipment required.

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Recipe

Servings: 4

Calories per serving: ~320

Total time: 45 minutes

Pan-Fried French Fries

Ingredients:

• 4 large russet potatoes

• Salt (for soaking and boiling)

• Beef tallow, duck fat, and bacon fat (enough to fill skillet ~1/4 inch deep)

Instructions:

1. Soak the fries:Peel and cut the potatoes into even fries. Soak them in cold water for 20–30 minutes to remove excess starch. This helps them crisp up better.

2. Parboil:Bring a pot of salted water to a boil. Add the soaked (cold) fries, which will cool the water slightly. Once it returns to a boil, cook for 4–6 minutes until just tender. Drain and let them steam dry for a few minutes, then pat dry completely with a clean towel.

3. Heat your fats:In a large skillet, add a mix of beef tallow, duck fat, and bacon fat—enough to coat the bottom with about 1/4 inch of fat. Heat over medium until shimmering.

4. Fry in batches:Add fries in a single layer. Don’t overcrowd the pan. Fry for 4–6 minutes, turning occasionally, until golden brown and crisp.

5. Drain and season:Transfer to paper towels. While hot, sprinkle generously with salt (or other seasonings if desired).

6. Serve immediately:Enjoy on their own or with your favorite dipping sauce. They’re rich, crispy, and loaded with flavor—no oven required.

Nutritional Value (Per Serving):

• Calories: ~320

• Fat: 17g

• Carbohydrates: 38g

• Protein: 4g

• Sodium: varies by salt use

Storage Instructions:

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Re-crisp in a hot skillet with a touch of fat or in a toaster oven—don’t microwave unless you’re okay with soggy fries.

• Freezing not recommended for best texture.

Peel potatoes

Cut and soak potatoes

Parboil

Parboil

Drain

Heat oils (I used animal fats)

Dry parboiled potatoes

Wait for oil to be hot

Fry potatoes in batches

Fry potatoes in batches

Enjoy

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Prompt

My son asked for fries, alas, I was using my oven already. So I asked ChatGPT for help:

Pan fried French fries, is that a thing? My oven is currently occupied

It provided the following recipe:

Yes, pan-fried French fries are absolutely a thing—and they can turn out really good if done right. Here's a simple method:

Pan-Fried French Fries (stovetop method)

Ingredients:

• Potatoes (russet work best)

• Salt

• Neutral oil with high smoke point (like avocado oil or beef tallow if you want max flavor)

Instructions:

1. Peel and cut the potatoes into fries—thin or thick depending on your preference.

2. Soak them in cold water for 20–30 minutes (removes excess starch so they crisp up better).

3. Drain and pat dry completely with a clean towel.

4. Heat oil in a large skillet over medium heat—enough to coat the bottom of the pan generously, about 1/4 inch deep.

5. Add potatoes in a single layer (don’t overcrowd), and fry for 5–7 minutes, flipping occasionally until golden and crispy.

6. Transfer to paper towels, season with salt while hot.

Optional: Do a double-fry method—cook once until soft but not browned, remove, cool slightly, then fry again for max crispiness.

Would you like a spice variation or dip to go with them?

I was curious so asked for cooking techniques:

After soaking, can I short boil them and then pat dry and fry?

It said boiling is a great idea:

Yes, totally—you can parboil the fries after soaking, and it actually helps get that fluffy-inside, crispy-outside texture.

Here’s how to do it:

1. After soaking, bring a pot of salted water to a boil.

2. Boil the fries for 4–5 minutes—just until they start to soften but aren’t falling apart.

3. Drain and let them steam-dry in the colander for a few minutes (or pat them gently with a towel once they’ve cooled a bit).

4. Then pan-fry in hot oil until golden and crispy, flipping occasionally.

This works especially well for thicker-cut fries. Want to throw in any seasonings while frying? I can suggest some combos.

I wanted to make sure I get the timing right:

I put the fries in cold water and then when the water was boiling in the pot with salted water I put it in but now it's no longer boiling because the fries were cold. Should I extend the time it's in the pot?

It assured me:

Yes, since the water temperature dropped when you added the cold fries, you should extend the boiling time. Allow the water to come back to a boil and then let the fries cook for about 4–6 more minutes. Test one fry by poking it with a fork—it should feel soft but not fall apart.

Once they're softened, you can proceed with draining, drying, and frying. This extra step should give you that perfect balance of crispy outside and fluffy inside when pan-fried.

So I asked for the combined recipe:

Ok please write the final recipe, with cold water bath, short boil, and pan frying

It provided:

Here's the final recipe based on your method:

Pan-Fried French Fries (Cold Water Soak + Short Boil Method)

Ingredients:

• 4 large russet potatoes

• Salt (for soaking and boiling)

• Neutral oil (like avocado or beef tallow) for frying

Instructions:

1. Soak the potatoes: Peel and cut the potatoes into fries (your desired thickness). Place them in a large bowl of cold water and let them soak for 20–30 minutes. This helps remove excess starch for crispier fries.

2. Parboil the fries: Bring a large pot of salted water to a boil. Once boiling, add the fries (they will cool the water down a bit). Allow the water to return to a boil, then let the fries cook for 4–6 minutes, until they start to soften but are not fully cooked. Test one by poking it with a fork—it should feel soft but firm enough to hold its shape.

3. Drain and dry: Drain the fries in a colander and let them steam dry for a few minutes. Pat them gently with a clean towel to remove excess moisture. The drier they are, the crispier they’ll get.

4. Fry the fries: Heat 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot (you can test by dropping in a small piece of potato—if it sizzles, it’s ready), add the fries in a single layer. Don’t overcrowd the pan—fry in batches if needed. Cook for about 4–6 minutes, flipping occasionally, until golden and crispy.

5. Drain and season: Remove the fries from the skillet and place them on a paper towel-lined plate to absorb excess oil. While hot, season with salt (or any other seasonings you like).

6. Serve: Enjoy immediately with your favorite dipping sauce or as a side!

This method should give you crisp fries with a soft interior. Would you like any seasoning suggestions?

I then had some questions about the cooking fats/oils:

Can I mix olive oil and tallow and duck fat and bacon fat for frying?

It said yes, but:

Yes, you can mix olive oil, tallow, duck fat, and bacon fat for frying! Each fat will bring its own unique flavor, with olive oil adding a slight fruitiness, while the tallow, duck fat, and bacon fat will contribute richness and savory depth.

However, here are a few things to keep in mind:

1. Smoke Point: Olive oil has a lower smoke point compared to tallow, duck fat, and bacon fat. When frying, ensure the oil mixture doesn't get too hot, especially if you're using more olive oil. Medium heat should work well.

2. Flavor Balance: The bacon fat and duck fat will give a lot of flavor, so it might be best to use a smaller amount of olive oil in the mix to avoid overpowering the fries with its taste.

If you like bold flavors, this could create a deliciously rich frying oil blend. Just be mindful of the heat to prevent any of the fats from smoking!

So I decided only to use animal fats:

I'll only use beef tallow duck fat and bacon fat then

It said that's a good idea:

Great choice! The beef tallow, duck fat, and bacon fat will give your fries a rich, savory flavor with excellent crispiness. Just heat them together in the pan, and you’ll get that perfect golden finish. Let me know how it turns out!

Scroll to the top for the final recipe or click the link below.

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