Crispy Coconut Oil French Fries

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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Published on March 14, 2012

(9 votes, average: 3.22 out of 5)

16 Comments

Mijo Perkovic February 3, 2017 at 11:54 am - Reply

I don’t understand how is these measurement work, why don’t put per 100 grams please?

Admin - Orissa February 10, 2017 at 2:39 pm - Reply

Hi Mijo, there are conversion calculators online that are able to convert measurements into grams for you. A quick search online for “converting to grams” should pull up a calculator to help with this recipe.

Devon February 26, 2015 at 12:01 pm - Reply

I think you should make the smoke point of Coconut Oil clear here. Unrefined Coconut Oil has a smoke point of 350, and refined may go to 400. This recipe would not be good for the Virgin Coconut Oil. Which is the one comes up under the link in your recipe. Burning oil is not pleasant!

Nikki April 21, 2013 at 7:00 pm - Reply

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 ^.^

Patricia April 21, 2013 at 1:09 pm - Reply

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.

deborah September 2, 2012 at 6:19 pm - Reply

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?

Yep January 17, 2016 at 11:18 pm - Reply

It’s much cheaper to buy it in bulk. My girlfriend and I bought a 5-gallon bucket of organic expeller-pressed coconut oil almost 14 months ago and we are only less than 2/3 the way through it. And we use it for everything we cook and for. Just about everything else. Skincare (as like lotion, but also for burns, cuts and scrapes), massage oil, hair treatment, as sunblock, mixed with baking soda and peppermint oil for toothpaste. She uses it to remove her makeup. It helps to clean up some stains, like sharpie. It’s just amazing what it can do in so many ways. It’s worth it’s weight in gold, but the more you buy at once, the cheaper it is. And by using it for multiple purposes like that, it offsets the cost.

stephanie May 1, 2012 at 4:02 pm - Reply

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?

Angie April 2, 2012 at 9:42 pm - Reply
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want to try these
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Linda March 19, 2012 at 4:44 pm - Reply

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

pennyk March 19, 2012 at 9:30 am - Reply

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

Sarah:) March 17, 2012 at 11:54 am - Reply

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

Tom March 16, 2012 at 12:43 am - Reply

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

Angie March 15, 2012 at 2:46 pm - Reply

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

Sarah:) March 15, 2012 at 1:15 pm - Reply
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In short: It makes it crispier.
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Sherry March 14, 2012 at 3:40 pm - Reply

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

Crispy Coconut Oil French Fries