American Fries Potatoes
A reliably crisp, golden skillet fry with a soft interior and layers of savory, caramelized flavor that elevates simple spuds into a breakfast or dinner star.
Servings: 4 servings
Calories: 280kcal
Equipment
- Cast-iron skillet - provides even heat and a superior sear surface
- Mandoline or chef's knife - for uniform potato thickness and consistent cooking
- Large bowl and colander - for rinsing and draining starch
- Tongs or spatula - for gentle tossing without breaking the crust
Ingredients
- 900 g 2 lb Russet potatoes, peeled and cut into 1 cm slices
- 30 ml 2 tbsp neutral oil
- 30 g 2 tbsp unsalted butter
- 10 g 1 tsp kosher salt
- 5 g 1 tsp freshly ground black pepper
- 150 g 1 cup diced onion
Instructions
- Rinse and soak the cut potatoes in cold water for 10 to 30 minutes; this removes surface starch. Dry thoroughly with a clean kitchen towel. Notice how damp potatoes steam instead of crisping.
- Heat your cast-iron skillet over medium-high until shimmering. Add oil and swirl to coat. The oil should thin and move easily when ready - that surface tension helps transfer heat evenly.
- Add potatoes in a single layer, avoiding overcrowding. Let them sear undisturbed for 4 to 6 minutes until an initial golden crust forms. You want a clear, audible sizzle and a brown edge before flipping.
- Toss gently with tongs, flip sections to expose new surfaces, and continue cooking for another 6 to 8 minutes. Add the butter and onions after the first flip so the onions can caramelize without burning.
- Season with salt and pepper while the potatoes are hot so seasonings adhere. If you notice steaming, reduce heat slightly - steam prevents crisping and leads to soggy fries.
- Cook until deep golden brown and crisp, about 12 to 15 minutes total, checking texture by inserting a fork into a piece. The interior should yield easily, while the exterior remains rigid and crunchy.
- Transfer to a wire rack or paper towel briefly to drain excess fat, then serve hot. I found that resting on a rack keeps the underside from becoming soft.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Uniform cuts: Consistent thickness avoids undercooked centers or burned edges.
- Oil temp tip: Medium-high heat creates Maillard browning without char.
- Make-ahead: Par-cook, cool, then finish in skillet for perfectly timed service.