Crispy Coconut Oil French Fries

Posted At : March 14, 2012 1:57 PM

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

2 1/2 pounds organic russet potatoes, peeled and sliced into desired french fry size slices
1-1 1/2 cups coconut oil
sea salt

1. Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.

2. Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.

3. Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!

Recipe submitted by Tiffany, Junction City OR

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Why do you soak the taters in water? Why do you fry them twice?

# Posted By Sherry | 3/14/12 3:40 PM

In short: It makes it crispier.

# Posted By Sarah:) | 3/15/12 1:15 PM

Omigosh this looks so good! I love potatoes. :)

# Posted By Angie | 3/15/12 2:46 PM

Have you tried the Red potatoes? and can you leave the skins on?

# Posted By Tom | 3/16/12 12:43 AM

Yes you may leave the skins on. No I have not tried red potatoes. But I'd give it a go!

# Posted By Sarah:) | 3/17/12 11:54 AM

Would you take the same steps to make sweet potato fries?

# Posted By pennyk | 3/19/12 9:30 AM

Try using paper-thin slices of potato and you'll end up with potato chips!

# Posted By Linda | 3/19/12 4:44 PM

want to try these

# Posted By Angie | 4/2/12 9:42 PM

Two questions:

1. Should the fries be completely submerged in the oil? Using your measurements and a skillet, the bulk of my potatoes didn't touch the oil in the bottom of the pan. I tossed the potatoes in the oil and let it cook that way.
2. Can you give any timeline guides on each degree setting?

# Posted By stephanie | 5/1/12 4:02 PM

With Coconut Oil as expensive as it is...using 12 ozs of oil for one batch of potatoes is going to cost you nearly $10, just for the oil. Are you able to reuse the oil for something else?

# Posted By deborah | 9/2/12 6:19 PM

I'd have a special labelled jar with a lid just to store grease. Grease picks up scents and flavours of what you fried in it, so I have a jar with grease for chicken, and I only fry fries in my deep fryer. If I were using precious coconut oil for fries, I'd have a labelled jar for french fry coconut oil.

# Posted By Patricia | 4/21/13 1:09 PM

I used to fry often and you can strain the oil a save if for reuse I always did, the second fry is very necessary, you do want your fries submerged or very close and stir them a bit (submerged is better) I bet this would tastes quite a bit better than the oil I used to use. Also if you leave the peel on wash it well, you can always add batter and play with seasonings too. I am definitely trying it with the coconut oil soon ^.^

# Posted By Nikki | 4/21/13 7:00 PM

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