Introduction: Fabulous, Crispy Half-Baked French Fries

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French Fries are greasy enough frying them just once... let alone frying them twice. 8-/

By half-baking the potato(es) in advance, you can enjoy superior french fries that are fabulous-crispy on the outside and tender on the inside.  

Half-baked Fries are simple to make and they're much healthier than traditional French Fries. They crisp up beautifully in just a matter of 2-3 minutes instead of soaking up all that greasy, fattening oil.  They actually taste like real potatoes, too!   lol... who knew? ;-)

This is the only technique I use when making french fries. 

Once you try it, I think you'll be a convert, too!

All you need is: 
  • A large, 12-14 oz. unpeeled Russet Potato- scrubbed, rinsed and patted dry. (The yield is 2 servings)
  • Clean, unused oil with a high smoke point.* Canola, safflower, sunflower or peanut oils are the best choices.
  • A Saucepan that's at least 5-6" deep. 
  • Miscellaneous: A microwave, aluminum foil and metal tongs, paper towels... and a sharp, thin knife.
To half-bake: (literally), just pierce the potato a few times with a fork. Microwave on high for 3-4 minutes. Turn the potato over and microwave another 3-4 minutes. Remove the potato from the microwave and wrap it tightly in aluminum foil where it will continue to cook for a bit. Put the hot, wrapped potato in the refrigerator and let it chill for several hours or overnight. Cold potatoes hold their shape better and are easier to slice.

Slice the potato in half (horizontally) with a sharp, thin-bladed knife. Slice the potato half into 1/2" slabs. Lay each slab on it'a side and slice it into 1/2" sticks/strips. If the knife starts to grab and tear the potato skin, wipe the blade clean with a paper towel and continue slicing.

To fry: Heat 2" ofoil in the deep saucepan over medium-high to high heat until it's just below the smoking point. Depending on your stovetop, this might take several minutes, but keep a close eye on it. Grease fires are dangerous!!!**

Test the oil temperature by breaking off a piece of potato strip and gently dropping it in the oil. If it boils up to the top immediately, the oil is ready to fry in. If not, continue to heat until it's ready. 

Gingerly add the potato strips to the hot oil and stir gently with the metals tongs.

Don't overcrowd the saucepan and don't reduce the heat.  If the oil threatens to boil over, that means you didn't use a deep enough pan. Just carefully raise the pan off the burner until the boiling subsides a little and you'll be in great shape!

The fries will turn golden brown within 2 minutes. Continue to stir gently until the color appeals to you. 

Remove the fries to drain on some paper towels. Salt the fries immediately, then begin frying your second batch.

To eat: Open mouth, insert french fry, chew and swallow! ;-) If you're a Fry-dipper, you just might be interested in my recipe for Spicy Fry Sauce , so check it out.


*Previously-used oil tends to be contaminated and will produce less-crispy results.
** Always keep a metal (NOT glass) lid handy when frying with hot oil. In the event of a grease fire, DO NOT attempt to move the pan. DO NOT USE WATER. Turn the heat off and cover the pan with the metal  lid. Baking soda can also be used to smother a small grease fire. Click here for more information.