French Fries Recipe
Make French Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fries
For drying and seasoning
Method
For the fries
Rinse
Place cut potatoes in a large bowl and cover with cold water. Swirl them to remove surface starch, then drain. Repeat rinsing and draining until water runs much clearer (2–3 times).
Soak
After the initial rinses, cover the cut potatoes with 2 liters of cold water and add 2 tsp salt. Soak at least 30 minutes, ideally 1–2 hours, or refrigerate up to 24 hours. Soaking removes more starch and yields crisper fries.
For drying and seasoning
Dry thoroughly
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to spit and reduce crispness. Let them air-dry 10–15 minutes if needed.
Heat oil (first fry)
Pour 1.5 liters of neutral oil into a heavy pot or deep fryer, leaving at least 5 cm (2 inches) headspace. Heat oil to 325°F (160°C). Use a thermometer for accuracy.
Blanch (first fry)
Working in batches (do not overcrowd), add fries to the oil and cook until they are soft but not browned, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a rack or paper towels. The fries will be pale and cooked through.
Cool
Let the blanched fries cool to room temperature or refrigerate 15–30 minutes. Cooling helps form a crisp exterior during the second fry.
Heat oil (second fry)
Increase oil temperature to 375°F (190°C). Make sure it reaches the higher temperature before frying the second time.
Crisp (second fry)
Fry the cooled fries again in batches at 375°F (190°C) until deep golden and crisp, 2–4 minutes per batch. Drain on a rack or paper towels.
Season
While still hot, sprinkle the fries with 1 tbsp fine sea salt, 1 tsp freshly ground black pepper, and optional 1/2 tsp garlic powder or 1/2 tsp paprika if desired. Toss gently to coat evenly.
Serve
Serve immediately while hot and crisp. Offer ketchup, mayonnaise, or your preferred dipping sauces.