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Course: Sides & Salads
Keyword: Baked Potato Fries, Entertaining, french fries, Snacks, Vegetarian

Baked Potato Fries

Baked Potato Fries from Good Eats Reloaded
ACTIVE TIME: 30 minutes
TOTAL TIME: 12 hours 30 minutes
Yield: 4 servings
These are not baked french fries, but rather baked potatoes turned into french fries. The miracle here (if I may call it that) is that this process allows you to skip the double frying called for by most french fry recipes.
And, since the spuds are already cooked when they go into the oil, there's very little of the foaming and boiling over that can be experienced with raw potatoes. The only downside is you have to bake the potatoes today for frying tomorrow.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 4 russet potatoes, scrubbed and rinsed
  • 2 quarts plus 2 teaspoons peanut oil
  • Kosher salt

Specialized Hardware

  • Dutch oven
  • Candy/fry thermometer
  • Spider strainer
Baked Potato Fries from Good Eats Reloaded
ACTIVE TIME: 30 minutes
TOTAL TIME: 12 hours 30 minutes
Yield: 4 servings


  • At least 12 hours before frying, heat oven to 350°F and position rack in top half of the oven. Set an empty sheet pan on a lower rack.
  • Using a dinner fork or paring knife, poke several holes in the potatoes to allow water vapor to escape during cooking. Coat each potato lightly with 2 teaspoons of the peanut oil and sprinkle generously with salt.
  • Bake the potatoes directly on the oven rack until tender and an instant-read thermometer inserted into the center of a potato reads between 185°F and 195°F, 45 minutes to 1 hour.
  • Cool to room temperature and then refrigerate overnight, unwrapped if possible
  • The next day, add the remaining 2 quarts peanut oil to a large Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat until the oil reaches 375°F.
  • Slice the cold potatoes into half-inch-thick batons, leaving the skin attached.Boost the heat slightly before adding the first fries and cook 8 to 10 at a time until golden brown and delicious, 2 to 3 minutes. Keep an eye on the oil temperature — you’ll have to adjust the heat to maintain 375°F. Use a spider strainer to fish the fries from the oil and place on a cooling rack set over paper towels. Sprinkle with additional salt while warm and devour.
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