French Fries Recipe
Make French Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Seasoning
Method
Potatoes & Prep
Peel and cut
Peel the russet potatoes (or leave skins on if you prefer) and cut them into even sticks about 1/4 to 1/2 inch (6–12 mm) thick. Aim for uniform size so they cook evenly.
Rinse
Place the cut fries in a large bowl and rinse thoroughly under cold running water until the water runs clear to remove surface starch.
Soak
Transfer the rinsed fries to a bowl with 1.5 liters of cold water and add the ice cubes. Soak for at least 30 minutes and up to 2 hours. This removes excess starch and helps achieve crispiness.
Dry thoroughly
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil splatter and prevent crisping.
Frying & Seasoning
Heat oil
Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of potato — it should bubble gently and cook slowly.
First fry (blanch)
Working in batches (do not overcrowd), add fries to the 325°F (160°C) oil and cook for 4–6 minutes, until they are softened and pale but not browned. Remove with a slotted scoop and drain on a wire rack or paper towels. Let the blanched fries cool for at least 10 minutes; you can refrigerate for up to 1 hour to firm them up.
Increase heat
Raise the oil temperature to 375°F (190°C) for the second fry. Again, use a thermometer for accuracy. If using a stove and pot, watch carefully to maintain steady temperature.
Second fry (crisp)
Fry the cooled/blanched fries in batches at 375°F (190°C) for 2–4 minutes, until they turn golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.
Season immediately
While the fries are still hot, sprinkle the fine salt evenly over them so it sticks. Add freshly ground black pepper and, if using, garlic powder and smoked paprika. Toss gently to coat.
Serve
Serve the fries hot. Offer ketchup, mayonnaise, or aioli on the side as desired.