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French fries in a slow cooker

French Fries in a Slow Cooker

So easy even a kid can make them — golden, crispy, and delicious! French fries in a slow cooker are a lifesaver when you don't have a stove handy, like at a cabin or a dorm. Even without a deep fryer, you can enjoy crispy golden fries.

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes

Vegetable oil

500

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 81 % 46 g

Carbohydrates 18 % 10 g

440 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make French fries in a slow cooker? Gather your ingredients. Use large potatoes — 4 is just right for 2 servings. I don't recommend frying more than that at once; it's better to work in batches. Use refined sunflower oil for frying.
Step 2:

Scrub the potatoes well under running water with a brush to remove any dirt. Peel them and pat them dry with a paper towel to get rid of excess moisture. Cut the peeled potatoes into long strips. Try to make them all the same size so they cook evenly.
Step 3:

Spread the cut potatoes on a paper towel and blot them to remove the surface starch — drier potatoes crisp up more nicely.
Step 4:

Pour the vegetable oil into the slow cooker insert. Adjust the amount to the size of the insert and how many potatoes you have — they should float freely in the oil. Set the cooker to a frying-friendly setting; that might be "Fry," "Fries," or, in my case, "Bake." Check your model. If you can set the temperature, use 285–320°F (140–160°C). Heat the oil.
Step 5:

Here's an easy way to check if the oil is hot enough: drop in a piece of potato. If bubbles gather around it, you're ready to fry. Carefully lower the potatoes into the oil.
Step 6:

Let the potatoes fry with the lid open. The frying time depends on the power of your slow cooker — some models need just 15–20 minutes, while mine took the full 30. Keep in mind they won't get as crisp as deep-fried fries; they'll just turn lightly golden. Salt them to taste toward the end of frying.
Step 7:

Scoop the potatoes out with a plastic slotted spoon. You can set them on a paper towel to drain off the excess oil. Serve right away. Enjoy!

Serve the fries with a variety of dipping sauces — ketchup, cheese sauce, garlic aioli, or curry.
Every cooking oil is only stable up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For high-heat frying, choose an oil with a high smoke point.
Keep in mind that the cooking time and setting in this recipe are approximate. Every slow cooker works a little differently, and even identical models from the same brand can behave differently. Before making a new dish in your cooker, read its manual, then practice on dishes you already know before trying new ones, dialing in the setting and time for your own machine.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.