Crispy fries do not necessarily require a deep fryer, air fryer or oven. A heavy-bottomed pan, a little oil and one simple trick can get you surprisingly close to that crisp, golden texture at home. The key is to remove excess starch and moisture from the potatoes before they hit the pan. The potatoes are first soaked, dried and lightly coated before being cooked over controlled heat, helping create a crisp exterior without making them greasy. Instead of cooking the fries in a large pool of oil, this method uses a shallow layer of oil and controlled heat to gradually crisp them.
