French Fried Potatoes Recipe
Make French Fried Potatoes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Parboil / soak
Frying
Finish & seasoning
Method
Potatoes
- 1
Peel and cut
Peel the russet potatoes. Cut them into uniform sticks about 1/4 to 3/8 inch (6–9 mm) thick. Aim for consistent size so they cook evenly.
- 2
Rinse
Place the cut potato sticks in a large bowl and rinse under cold running water, tossing, until the water runs clear. This removes surface starch.
Parboil / soak
- 3
Soak or parboil
Option A — Cold soak: Submerge the rinsed potatoes in a bowl with 8 cups cold water and 1 tsp kosher salt and refrigerate for 30–60 minutes (or up to 4 hours). Option B — Parboil: Place the rinsed potatoes in a pot, add enough cold water to cover by 1 inch, add 1 tsp kosher salt, bring to a gentle boil and simmer for 4–5 minutes until the edges begin to soften but centers are still firm.
- 4
Dry thoroughly
Drain the potatoes into a colander and spread them on clean kitchen towels or paper towels. Pat very dry. If you used the parboil method, transfer immediately to an ice bath (cold water + ice) to stop cooking for 1–2 minutes, then drain and dry. Removing moisture prevents oil sputter and improves crispness.
Frying
- 5
Heat oil
In a heavy, deep skillet or Dutch oven, add about 3 cups vegetable oil (enough to come 1–1.5 inches up the side). Attach a thermometer and heat oil to 325°F (160°C) for the first fry.
- 6
First fry (blanch)
Working in batches (do not overcrowd), fry the dried potatoes at 325°F for 3–4 minutes until they are softened and pale gold but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain and cool. Let the potatoes rest for at least 10 minutes (can be held at room temperature).
- 7
Increase heat
Raise the oil temperature to 375°F (190°C) for the second fry to crisp the exterior.
- 8
Second fry (crisp)
Fry the par-cooked potato sticks in batches at 375°F for 2–3 minutes until deeply golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Finish & seasoning
- 9
Season immediately
While the fries are hot, sprinkle with the remaining 1 tsp fine sea salt (or kosher), 1/2 tsp freshly ground black pepper, and toss gently to coat. If using, add 2 tbsp minced fresh parsley and toss once more.
- 10
Serve
Serve the French fried potatoes hot as a side dish alongside sandwiches, salads, or mains. Offer ketchup, mayonnaise, or your favorite sauce on the side.