Genius Recipes

These Genius Fries Need Less Oil Than It Takes to Dress a Salad

April 17, 2019

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Even the most diehard DIYers among us stop short at fries. We think ours can never be as good as the hot, salty, fatty ones lifted from a restaurant-grade fryer basket, so we focus our energies anywhere else. We're vying against McDonald's, and that's not a race we want to lose, or enter, or even admit to thinking about.

Twice-fried, thrice-fried; none of it sounds all that enticing to home cooks, save for scattered obsessives, especially when home-cooked potatoes in so many other forms are rewarding and well within our reach (see: roasted, rostied, dominoed, hash-browned).  

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So it took a technique this easy and preposterous-seeming to make me want to even bother. Then I tried a couple other ways, and—yep—this was still the best.

Patricia Wells cuts baking potatoes into fat strips, steams them till they're tender, and then—either right away or even hours later—roasts them in the hottest-possible oven with surprisingly little olive oil. Then she adds salt, just at the end.

None of this seems like it could possibly be good. I use more oil and salt when roasting anything than you'll use in this recipe—you even deliberately leave any excess oil behind in the bowl. And yet the fries come out excellently, like chubby, golden-brown steak fries with crisp edges and creamy middles. How?

"The steaming allows a fine, moist coating of starch to form on the surface of the potato, providing a very crisp texture when baked," Wells explains. You can actually see this pale sheen on the cut faces of each frite after you lift the lid and tumble them from their steamer basket.


Under a faint coat of oil, those starches will stiffen and brown and crisp, and help keep the potatoes from sticking to the baking sheet too. And because the frites are already steamed tender, they won't burn before they're cooked through, as would inevitably be the case if you were to just throw raw chunks of potato into the oven at 500°F.  

While the method isn't an exact recreation of the crustiest, deep-fried, oil-crisped French fry (that's why they're called "Fake Frites"), it feels nothing like a lackluster impersonation either. These frites have everything that the best roasted potatoes do—the crackly edges, the smooth, sweet centers—plus the messy, hands-on appeal of steak fries. And that unapologetic discrepancy is also what's so good about them: You can put away half a tray and it won't make you lethargic and unsettled the way eating too much deep-fried food can. 

So the next time you're craving frites, you don't have to fill your house and your hair and your underclothes with the heavy air of deep frying. You don't need to buy bottles of oil and then dispose of them. You don't need to wash an oil-spattered pot and stove and thermometer and whatever else you spilled on. All you need is this tidy steam-and-roast routine, and ketchup.  

Patricia Wells' Fake Frites

From At Home in Provence (Scribner, 1999)

Serves 4 to 6

2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt to taste

See the full recipe (and save and print it) here.

Photos by James Ransom 

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something for beginners? Please send it Kristen's way (and tell her what's so smart about it) at [email protected]

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See what other Food52 readers are saying.

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I'm an ex-economist, lifelong-Californian who moved to New York to work in food media in 2007, before returning to the land of Dutch Crunch bread and tri-tip barbecues in 2020. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."


Joy C. April 18, 2019
Interesting! I didn't know this was a 'thing', but this is similar to how i've been making my sweet potato chunky fries and regular potato fries or wedges. Except I microwave the cut potato first; place in a bowl with cling wrap over the top (no need for anything other than the cut potatoes) and microwave for 2-4 mins (til fork tender) so the potatoes are cooked/par cooked. Place them on a baking sheet, lightly drizzle with oil and sprinkle with sea salt and roast in a hot oven. Toss and turn fries half way through the roasting time and serve when done. Crispy crunchy outside and fluffy inside.
Xavier April 17, 2019
I made these for dinner just as recipe stated and we loved our fries. This will definitely be a keeper. Thanks so much. Cheers***
Andrea G. April 17, 2019
has anyone tried making these in an air fryer?
Anne B. April 18, 2019
I make them all the time in the air fryer and they come out pretty good. You need to eat them right away, as they get limp after several minutes. It's also nice not eating much oil and not having to clean the oil off the stovetop.
Anne B. April 17, 2019
I am not inclined to use olive oil when cooking over 400 degrees. It's unhealthy to eat olive oil that has reached the smoking point. I think I'll try this technique with avocado oil instead.
Karolyn S. April 17, 2019
Grapeseed or Rice bran oils are also great for high heat like this.
Karolyn S. April 17, 2019
I'm guessing that the steaming actually removes moisture from the potatoes and creates an outer skin that allows for a crisper outside when roasted. For truly excellent traditional fries (I don't mind deep frying since I've got a good deep dutch oven, a fry wall and a long handled spider) follow the advice from Cook's Illustrated "Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour." (you can leave them longer than an hour at room temp in my experience) fry twice. Exemplary.
Barbara C. July 27, 2015
I have made both yams and potatoes this way for years.....when they come out of the oven, I drizzle truffle oil on them...
Barbara C. July 11, 2017
Me too! So delish!
Francis B. April 17, 2019
Is Barbara C schizophrenic, perhaps?
LLStone April 17, 2019
Todd J. February 14, 2015
I prefer using:
Bayou Classic 1201 10-Qt. Aluminum Fry Pot with Basket
Peanut Oil
Yellow Potatoes
Pull down Potatoe slicing machine
Leslie V. April 17, 2019
Personally never use an Aluminum to cook in. Even our schools have eliminated all aluminum cookware.
booglix February 9, 2015
That's a beautiful knife in the third photo! What kind is it??
Tracey S. February 18, 2015
it IS beautiful.....i can't believe i found it...on my 1st search.... :-) /

found it here actually......
tastysweet January 3, 2016
Thanks for the site for the knife. Went on the epicedge and found a vegetable knife i like. That will be my next purchase in a couple of months. Xmas and all.
Dan February 6, 2015
I'm curious about your steaming set up. What are you using above the pot?
Kristen M. February 7, 2015
It's a copper steamer insert that I found at a vintage store (in the second photo you can see the holes at the bottom), but a colander or one of those collapsible steamer baskets would do the trick too.
Denise G. January 31, 2015
Tried this method with sweet potatoes last night. We devoured them and wanted more. Thanks to the chef who shared this, and to the person who asked if it could be done with sweet potatoes!
Kristen M. February 2, 2015
Denise, thank you for trying it out and reporting back!
Franca January 31, 2015
I have been making them this way for years.
Kristy M. January 29, 2015
Made these last night-took a LONG time to brown in oven at 425 degrees...well over 20 minutes. They were just OK not very crisp either. I usually just make fries in the oven by soaking the potato sticks in salted water, then dry them and coat lightly with oil and bake at 425 until crisp, turning 2-3 times.
loulou January 28, 2015
The steaming seems unnecessary. The potatoes let off enough steam while baking. My method: Prehrat oven (preferay convection) to 400. Grease foil lined cookie sheet
Sliced potatoes into a bowl, toss with just enough oil to thinly coat, and line up on sheet. Bake for about 45 min.
JoAnne L. January 28, 2015
Just made this recipe, after following it precisely, my batch ended up in the garbage bin. I found them to be starchy and lackluster. My husband makes the most fantastic fries using a sauce pot on top of the stove, potatoes and oil. Our three grandsons LOVE PaPa's fries! They're better than McDonald's-really! I should have followed my own rule before trying this recipe, "Simple foods are best cooked simply".
Chris February 7, 2015
Could you elaborate on the process your husband uses?
JoAnne L. February 10, 2015
His method is simple but he seems to "have the touch". He uses large Russets, baking size, scrubs and dries them but doesn't peel them. He cuts them lengthwise into large Cottage size French Fries, approximately 1/2" to 3/4". He sometimes does them smaller but never mixes sizes. He uses a fairly small but deep saucepan, a 3 quart Cuisineart pan. He heats the oil, sometimes olive oil or a mix, he used grape seed mixed with olive oil last week, until it's very hot (he doesn't use a thermometer) and fries the potatoes in small batches until they're just turning a slight golden color. He pays close attention to the temperature and adjusts the flame as he cooks the potatoes. He puts the cooked fries on a plate lined with several layers of paper towels then sprinkles them lightly with Lawry's Seasoned Salt. That's it. He tried a very good deep fryer ONCE but the results weren't nearly as good as his stovetop fries. I must tell you that he's a natural, fearless cook, he's been cooking since he was very young, six or seven, out of necessity so he's very comfortable in the kitchen. Good luck!
lizabeth January 28, 2015
Would waxier potatoes such as Yukon Gold and Red Potatoes work just as well?
Kristen M. February 2, 2015
Hi lizabeth -- I believe it would work, but haven't tried it yet. Please let us know if you do!
Darlene March 7, 2015
I did this with Yukons! Turned out great for me. :)
elf1 January 28, 2015
You can also sprinkle the par boiled potatoes with semolina before roasting for a crispy coat...great with a roast dinner.
Kristy M. January 28, 2015
tried them just now-pretty good!
AntoniaJames January 28, 2015
Ah, this brings back memories of one of my mother's scrummy holiday dishes: "chateau potatoes" prepared the traditional way. The potatoes are parboiled and then put into the roasting pan with the Christmas roast. The principle is the same - release the starch to the surface before putting in the hot oven. My mother did not steam them - she parboiled them in water for just a few minutes, and then she put them in a big colander and shook them vigorously. She insisted on this step, saying that if you rough up the potatoes thoroughly, it produces a better surface for developing a deep, chewy crust. I'm going to try these "frites," applying that principle and method, by parboiling first and then roughing up the potatoes in a metal colander. (I'll do a portion at the same time using Wells's method, to see if there's any difference.) I'll always be thankful to my mother for teaching me, when I was about 12, how to shape those "chateau potatoes," using a sharp paring knife to create as many little lengthwise "corners" (quite oblique) as possible on the long ovals, for maximum crust production. ;o)
Casey M. January 28, 2015
Do you think this would work with sweet potatoes?
Kristen M. February 2, 2015
Someone over on the recipe page reported that sweet potatoes worked out great.
Kristen M. February 2, 2015
My mistake -- it was actually Denise Greene above!
Denise G. January 28, 2015
Yes! I've been using a similar method for creating pan-crisped potatoes--steaming them in the microwave first. Works for frites or home fries, in the skillet or in the oven. Thanks for this! I'll be sharing it.