Soak for Crispiness: Soak the cut potatoes in cold water for 15–30 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
Heat the Oil: In a large non-stick skillet, heat the oil over medium heat until shimmering.
Cook the Fries: Add potatoes in a single layer. Let cook undisturbed for 3–5 minutes to form a crust, then flip occasionally until all sides are golden and crispy (about 15–20 minutes).
Season: Sprinkle with salt immediately after cooking.
Serving and Storage Tips:
Serve hot with your favorite dipping sauces like garlic aioli, ketchup, or spicy mayo.
For best results, enjoy immediately. If storing, keep in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven for best texture.
Variations:
Spicy Kick: Add chili powder, paprika, or cayenne before serving.
Herbed Delight: Toss with dried rosemary or thyme while cooking.
Cheesy Finish: Sprinkle freshly grated Parmesan and cracked black pepper just before serving.
FAQ:
Q: Can I use russet potatoes instead?
A: Yes, but expect slightly fluffier and less firm fries. Waxy potatoes hold their shape better.
Q: Do I have to soak the potatoes?
A: Soaking helps with crispiness, but you can skip it if you’re in a rush—just be sure to dry them well.
Q: Can I bake these instead of pan-frying?
A: Absolutely! Toss the potatoes in oil, spread on a baking sheet, and roast at 425°F (220°C) for 25–30 minutes, flipping halfway.
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