By The children called — all of them, on Sunday, the way Gutierrez children call: Luis Jr. from Fort Bliss (still serving, still steady), Isabella from the hospital (between shifts, between babies), Sofia from the bakery (between orders), Diego from wherever he is building (between bridges), Camila from the high school (between songs). Five calls. Five lives. One Sunday. One caldo de res on the stove, waiting for whoever comes for dinner.
After five calls — five voices, five corners of the world — I always find myself back at the stove, doing something with my hands that asks nothing of me. The caldo had already been going for hours, and I needed one more thing on the table, something that could feed whoever walked through the door without any fuss. Pan-fried french fries are what I make when the day has already given enough, when the meal just needs to be warm and ready and enough — because some Sundays, that is exactly what love looks like.
Pan-Fried French Fries
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4
Ingredients
- 4 medium russet potatoes, peeled
- 1/2 cup vegetable oil (for pan-frying)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Cut the potatoes. Slice peeled potatoes into 1/4-inch thick strips, as uniform as possible so they cook evenly. Place cut fries in a bowl of cold water and soak for 10 minutes to remove excess starch.
- Dry thoroughly. Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry — moisture in the pan will cause splattering and prevent crisping.
- Heat the oil. Pour the vegetable oil into a large, heavy-bottomed skillet (cast iron works best) and heat over medium-high until shimmering, about 2–3 minutes. The oil should be about 1/4 inch deep.
- First fry. Add the potato strips in a single layer without crowding — work in batches if needed. Cook undisturbed for 5–6 minutes until the bottoms are golden, then turn and cook another 5–6 minutes on the other side.
- Drain and rest. Transfer cooked fries to a paper-towel-lined plate. Let them rest for 2–3 minutes. This step helps them firm up slightly before the final seasoning.
- Season and serve. While still hot, season generously with salt, pepper, and any optional spices. Toss gently and serve immediately alongside soup, sandwiches, or whatever is waiting on the stove.
Nutrition (per serving)
Calories: 290 | Protein: 4g | Fat: 14g | Carbs: 38g | Fiber: 3g | Sodium: 480mg