Fries Recipe
Make Fries 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
Seasoning & coating
Frying
Finish (optional)
Method
Prep
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (skins on are fine). Cut each potato into evenly sized sticks about 1/3 inch (8 mm) thick for classic fries.
Soak
Place the cut potatoes in a large bowl and cover with cold water. Add ice cubes to keep water cold. Soak for at least 30 minutes and up to 2 hours to remove surface starch; this helps them crisp. If pressed for time, soak 15–20 minutes.
Dry
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — excess surface moisture will cause oil to spatter and prevent crisping. Let them air-dry for 10 minutes while you prepare the oil.
Coating & seasoning
Toss with cornstarch
Place the dried potato sticks in a large bowl. Sprinkle the 2 tablespoons cornstarch over them and toss until lightly and evenly coated. The cornstarch creates a thin crust that increases crispness.
Season
Add 1 1/2 teaspoons kosher salt (reserve about 1/2 teaspoon for finishing), the black pepper, and garlic powder if using. Toss to distribute. Note: additional salt will be added after frying to taste.
Frying
Heat oil
Pour about 1.5 cups of neutral oil into a heavy-bottomed pot or deep frying pan (enough to submerge at least half the thickness of fries; use more if you have a deep fryer). Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a cube of bread browns slowly in about 60–90 seconds.
First fry (blanch)
Working in batches (do not overcrowd), add fries to the oil and cook for 3–4 minutes until soft and pale (not browned). Use a slotted spoon to transfer fries to a wire rack or a paper towel–lined tray to drain. Let rest for 5–10 minutes; this step cooks the interior.
Raise temperature
Increase the oil temperature to 375°F (190°C) for the second fry. Allow the oil to come back to temperature between batches.
Second fry (crisp)
Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Flip gently if needed to ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.