Use a deeper dish.
Fries shouldn't be fried in a skillet.
Use a 4+ quart pan.
Then cover with a metal screen to reduce the splatter.
cooking.stackexchange.com/users/3242/Brian
Other considerations: 1)
You can buy a splatter shield - it's a very fine wire mesh on a long handle.
It works very well. 2)
One of the things that can cause splatter is
when water or ice hits the oil -- make sure your fries are as dry as possible before putting them in.
cooking.stackexchange.com/users/1887/Martha F.
You shouldn't be 'tossing' the fries into the pan.
Put them in slowly, using a tray or slotted spoon.
Make sure to have the container no more than halfway full of oil.
I learned this the hard way working in a cafeteria, the results can be messy and painful :(
cooking.stackexchange.com/users/1484/Dorrene
It's a rather unavoidable part of cooking things like bacon or sausage.
I would advise against a lid, and instead use a splatter screen .
The lid will keep the spatter in, but it will also change the cooking time and even method of your food.
Putting the lid on can effectively begin steaming your sausage, which may not be desired.
The splatter screen will let steam escape but catch the little grease pops which are unavoidable.
cooking.stackexchange.com/users/60/hobodave
Frozen fries often have a lot of water at the surface too, which is why restaurants that serve fries from frozen often let them sit out for 10-20 minutes before dropping them in the fryer.
This does two things: Lets the surface ice melt and evaporate
Brings their temperature up
cooking.stackexchange.com/users/201/Bruce Alderson
I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries.   As soon as I toss them in there is an explosion of grease that makes a huge mess. After it simmers down though, I can cook the fries without spilling anymore grease.  Is there anyway to avoid the initial uproar?
Is there any way to avoid grease splatter?
cooking.stackexchange.com
<frying>
cooking.stackexchange.com/questions/8845
cooking.stackexchange.com/users/1306/JD Isaacks
Use a deeper dish with a splatter screen rather than a lid, leave frozen fries to thaw for 10-20 minutes before adding them to reduce the water on the surface and put them in slowly using a tray or slotted spoon. Use deeper pan and a splatter shield. You should let the fries defrost slightly first.
Use a deeper pan to catch more of the grease. Using a splatter shield to keep the grease in the pan. Put the fries in more slowly. Let them defrost slightly first so there is less water.