Stovetop Fries Recipes

STOVETOP FRIES

Steps:

• Cut the potato into 1/2-inch slices. (You can peel it or not. I don't usually peel mine). Cut each slice lengthwise into 1/2-inch strips.
• Heat the oil in a large frying pan on medium-high heat. After 1 minute, carefully put 1 potato strip in the pan. If it immediately begins to sizzle, add the rest of the potatoes. If it doesn't sizzle, wait another 30 seconds and try a second strip. If the oil isn't hot enough, the potatoes will stick to the bottom of the pan.
• Fry for 1 minute and turn them over with a spatula. Continue turning them every minute or so until they have become golden brown. If they start to burn, turn the heat down to medium.
• Drain the fries on paper towels, sprinkle on some salt and serve.

SALT AND PEPPER SKILLET FRIES

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir potato strips in the hot oil-butter until browned on all sides, 20 to 25 minutes. Transfer fries to a paper towel-lined plate; season with salt and pepper.

BEST BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

OVEN FRIES

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.