@Mame,
Make a fried potatoes that can be kinda like thick cut wedge fries if you cut them thus. I keep them in the skin myself (well rinsed of course, these things grow up in dirt afterall hehe.)
To make these as 'fries' without a deep fat fryer and just a regular skillet/pan, just slice them into thick-cut circular(ish) slices, then into halves. Fry normally (use canola oil myself but use whatever ya like,) to desired doneness (use salt, pepper, and dry minced onion) then when about done, lift each half-circle piece vertically so the middle end part gets done and smoosh them flat. This ensures they cook all the way through and while it isn't a typical french fry shape any more it's still a finger food sized portion of fried potato (and a darn sight healthier to boot hehe.)
Over top to 'medium' and just keep flipping them over and back until to desired doneness. Like mine dark brown and the dry minced onion turns black becomming very flavorful.
Canola oil shouldn't come to even half the thickness of the pieces but actual amount is kinda 'using the force' and not measured out.
