French Fries Recipe
Make French 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 & Prep
Frying & Seasoning
Method
Potatoes & Prep
- 1
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Leaving the skin on or peeling is optional; for classic fries, leave the skin on for texture. Trim any blemishes. Slice each potato into 1/3 to 1/2-inch thick planks, then stack and cut into uniform sticks about 1/3 to 1/2 inch wide.
- 2
Rinse and soak
Place the cut fries in a large bowl and cover with cold water (use at least 1 cup plus enough to fully submerge fries). Swish them around to remove surface starch, then let soak for 30 minutes to 2 hours (longer soaking up to overnight in the fridge yields crisper fries).
- 3
Dry
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry; removing surface moisture is critical to avoid oil splatter and to promote crisping. Allow to air-dry for 10–15 minutes if needed.
Frying & Seasoning
- 4
Heat oil
Pour about 4 cups of neutral oil into a heavy-bottomed Dutch oven or deep pot, filling no more than one-third to half full. Attach a thermometer and heat the oil to 325°F (160°C) for the first blanching fry. If you don't have a thermometer, heat over medium until small bread cube sizzles gently.
- 5
First fry (blanch)
Working in batches to avoid overcrowding, add a handful of dried potato sticks to the oil. Fry at 325°F (160°C) for 4–6 minutes until the fries are cooked through but not browned (they should be pale and slightly limp). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries. Allow blanched fries to cool for 10–15 minutes; you can refrigerate briefly to firm them.
- 6
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the final crisping fry. Allow the oil to come back up to temperature between batches.
- 7
Second fry (crisp)
Fry the blanched potatoes in batches at 375°F (190°C) for 2–4 minutes until golden brown and crispy. Stir gently to promote even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 8
Season and serve
While still hot, sprinkle the fries evenly with kosher salt (about 2 tsp) and the black pepper (about 1/2 tsp). Toss gently or shake to distribute. If using, sprinkle 1 tbs finely chopped fresh parsley and toss. Serve immediately.
- 9
Oil handling & storage
Let the oil cool completely. Strain through a fine-mesh sieve or cheesecloth to remove solids and store in a sealed container for future use if desired. Dispose according to local guidelines if oil is degraded.