What cooking method submerges French fries in hot fat or oil?

The cooking method that submerges French fries in hot fat or oil is deep frying. Unlike shallow frying, which cooks food in a relatively small amount of fat in a pan, deep frying surrounds the food with heated fat.

French fries are often prepared using a two-stage deep-frying process. A first, lower-temperature fry cooks the potato’s interior and softens its starch. A second, hotter fry removes more surface moisture and creates the crisp, golden exterior associated with fries.

Typical deep-frying temperatures are roughly 160°C to 190°C for the two stages, although exact temperatures vary with the cut, potato type, and equipment. Oil transfers heat efficiently, allowing the outside to brown while the inside becomes fluffy.

Poaching and steaming use water or steam rather than hot oil, while braising combines moist cooking with a covered, usually slower method. Baking and air frying can produce fry-like potatoes, but they are not the traditional deep-frying method.