Easiest French fries from Smitten Kitchen by Deb Perelman

  • peanut oil
  • potatoes

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Notes about this recipe

  • SKidd on June 05, 2026

    We make these a lot with a fry-baby. I use the same technique: potatoes and cold oil into the fryer, and then turn on with a timer of 15-20 minutes. They do vary in brown-ness amd crispiness depending on the age and type of potato but they’re always good. Dangerously easy. I strain my oil and reuse a few times (It barely uses any).

  • Rutabaga on November 10, 2020

    These turned out well, even though I ended up overcooking them a bit. I wanted them to get nicely browned at the tips, but by the time that happened, they were on the dry side. I used some fairly fresh Yukon Golds, and probably cooked them about 15 minutes more than what Perelman suggests. Next time, I would remove them once they taste nicely done, even if they haven't browned. It's definitely an easy way to make French fries in oil, but I'm not sure if I prefer them over a good oven chip recipe.

  • MollyB on March 24, 2019

    This is an easy and very good recipe for French fries. I've gotten inconsistent results, however. Sometime it takes the amount of time given in the recipe, other times it has taken twice as long before the potatoes crisp and brown. I'm guessing it has to do with how long the potatoes have been out of the ground, maybe? Or perhaps some yellow potatoes may be sold as Yukon gold but aren't really, and might have a different starch content? That said, I'll still be making them again - even if they take 45 min to cook, it's still pretty easy and we have never had a single fry left when we serve them.

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