Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Preparation
Method
Cooking Instructions
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick) to create your frites. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with a kitchen towel.
- 2
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 3
Fry the Potatoes
Carefully add a batch of the soaked and dried potato strips into the hot oil. Fry them until they are golden brown and crispy, about 4-5 minutes. Avoid overcrowding the pot to ensure even cooking.
- 4
Drain and Season
Once cooked, remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt and pepper to taste.
- 5
Serve
Serve the hand-cut frites immediately while hot, with your choice of dipping sauces.