Restaurants›Automatic Taco and Tequila Bar›Papas Fritas Recipe

Papas Fritas Recipe

Inspired by Automatic Taco and Tequila Bar

Time1h

Serves2

Make Papas Fritas 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 & Prep

2 cups russet potatoes2 pieces large russet potatoes (about 2 medium)4 cups cold water (for soaking)1 cups ice (optional, for ice bath)

Seasoning & Finish

1 tsp fine sea salt1 tsp ground black pepper1/2 tsp paprika (optional)2 tbs fresh parsley, finely chopped (optional)

For Frying

4 cups neutral oil with high smoke point (vegetable, canola or peanut)

Method

Potatoes & Prep

Peel and cut

Peel the russet potatoes (leave skin on if you prefer rustic style). Cut the potatoes into uniform sticks about 1/4 to 1/3 inch (6–8 mm) thick. Aim for even thickness so fries cook uniformly. Rinse the cut fries briefly under cold running water to remove surface starch.

Soak

Place the cut potatoes in a large bowl and cover with 4 cups of cold water. If you have ice, add ice to keep the water very cold. Soak for at least 30 minutes and up to 2 hours. This removes excess starch and yields crisper fries. If short on time, soak at least 20 minutes.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry — moisture will cause splattering and prevent crisping. Let them air-dry for 10 minutes while you heat the oil.

For Frying

Heat oil for first fry (blanch)

In a heavy-bottomed pot or deep fryer, add about 3–4 cups of neutral oil (enough to submerge fries in a single layer for batches). Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato slowly bubbles but doesn’t brown quickly.

First fry (cook through)

Working in batches to avoid crowding, add a portion of the dried fries to the 300°F oil. Fry for 4–6 minutes until the exterior is soft and pale (no browning). Use a slotted spoon to remove fries and transfer to a baking sheet lined with paper towels. Let them rest for 10–15 minutes. Repeat with remaining fries.

Heat oil for second fry (crisp)

Increase the oil temperature to 375–400°F (190–200°C). Allow oil to come to temperature between batches so it recovers.

Second fry (crisp and brown)

Return the blanched fries to the hot oil in batches. Fry for 2–4 minutes, stirring gently, until they are golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a sheet pan. Immediately season with salt.

Seasoning & Finish

Season and serve

While hot, sprinkle the fries with the fine sea salt (about 1 tsp spread across the batch) and black pepper to taste. If using paprika, dust lightly for color and subtle smokiness. Toss gently to coat. Finish with chopped fresh parsley if desired. Serve immediately with your preferred dipping sauces.

Storage: Leftover fries lose crispness quickly. Reheat in a 425°F (220°C) oven or in an air fryer for 5–7 minutes to restore crispness.