Crispy Homemade French Fries Without a Fryer

No one will refuse such an appetizing, crispy delicacy! French fries turn out great without a deep fryer — a thick-bottomed pan will be enough for this. The main thing is to heat the oil well and dry the potatoes. Now you can treat yourself and your loved ones to your favorite dish at home.
cook time: 1h
Liam Carson
Crispy Homemade French Fries Without a Fryer

Nutrition Facts (per serving)

440
Calories
46g
Fat
10g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Potato (large) 4 pc
Vegetable oil (for deep frying) 0.5 l

Recipe instructions

Step 1

Step 1
How to fry French fries without a deep fryer at home? Prepare your food. Try to choose potatoes of the same size, large ones, so that when further slicing, the slices are the same — then they will be better fried at the same time. Use refined, odorless oil for deep frying. How to choose oil, read the article at the link at the end of this recipe.

Step 2

Step 2
Wash the potatoes thoroughly under running water with a brush. Then peel the tubers, I like to do this with a vegetable peeler — it removes a very thin layer, while the potatoes remain smooth and round. Rinse the peeled potatoes in water and then dry them thoroughly with a paper (or regular) towel.

Step 3

Step 3
Cut the potatoes into cubes. To do this, first cut the tuber into plates about 1 cm thick. Then cut each plate into cubes also 1 cm wide — then the slices will be neat. Do not make the pieces too thin; keep in mind that the potatoes will shrink slightly in size when frying.

Step 4

Step 4
Rinse the slices again in clean cold water — this will wash out the starch from the potatoes, which will help the formation of a golden brown crust. Be sure to dry the slices well — excess moisture will interfere with frying, and water droplets will begin to splatter during deep frying. I dried the potatoes in batches using paper towels.

Step 5

Step 5
Place a thick-bottomed saucepan or saucepan with vegetable oil for deep-frying over high heat. Choose deep and narrow dishes — this will save oil consumption. There should be a lot of it, more than half the pan. Heat the oil well on the fire. You can check how hot it is with a piece of potato. Dip the tip into the oil; if bubbles form around it, the oil is ready. Throw in a portion of potatoes. Donʼt fry too many slices at once; they will stick together and wonʼt cook through.

Step 6

Step 6
Fry the potatoes, stirring occasionally, until golden brown. On medium heat this will take approximately 3-4 minutes. If the potatoes brown but remain raw inside, reduce the heat. Remove the finished slices with a slotted spoon and place them on a paper towel to absorb excess fat. Immediately throw in the next batch. Salt the potatoes after cooking. Fry all the potatoes this way.

Step 7

Step 7
Serve the potatoes immediately — once they cool, they will become soft, although they will remain just as tasty. Sauces that go well with these potatoes include tomato, cheese, and mustard. Bon appetit!

Additional rubrics

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