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
Soak & Rinse
Frying
Seasoning
Finish (optional)
Method
Potatoes
- 1
wash and peel
Wash the potatoes thoroughly under cold running water. Peel them if you prefer skin-off fries; for extra texture leave the skins on and scrub well.
- 2
cut into fries
Cut each potato into 1/3 inch (about 8 mm) thick sticks. Try to keep sizes consistent so they cook evenly. Pat the cut potatoes dry with a clean kitchen towel or paper towels to remove surface moisture.
Soak & Rinse
- 3
soak
Place the cut potatoes in a large bowl and cover with cold water (about 2 liters). Add ice if your water is not very cold. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps the fries crisp.
- 4
rinse and dry
Drain the soaking water and rinse the fries under cold running water until the water runs clear. Spread the fries on clean towels or paper towels and dry thoroughly. Any remaining moisture will cause oil splatter and reduce crispiness.
Frying
- 5
heat oil
Pour about 1 liter of neutral oil into a deep heavy-bottomed pot or a deep fryer, filling it no more than half full. Heat the oil to 325°F (163°C). Use a deep-fry thermometer to monitor temperature.
- 6
first fry (blanch)
Working in batches, add a single layer of dried potato sticks to the 325°F oil. Fry for 4–5 minutes until they are soft and slightly pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries cool for at least 10 minutes; you can refrigerate briefly if needed.
- 7
increase heat
Raise the oil temperature to 375°F (190°C) for the final fry.
- 8
second fry (crisp)
Fry the blanched fries in batches at 375°F for 2–3 minutes until golden brown and crisp. Avoid overcrowding the pot, which lowers oil temperature and produces soggy fries. Remove to a wire rack or paper towels to drain briefly.
- 9
safety note
Use long tongs or a slotted spoon, keep a safe distance, and monitor oil temperature. Allow oil to cool completely before storing or disposing.
Seasoning
- 10
season immediately
While the fries are still hot and just removed from the oil, sprinkle the sea salt, black pepper, and any optional seasonings (garlic powder, smoked paprika) evenly over the fries. Toss gently to coat so the seasoning adheres.
Finish (optional)
- 11
garnish
If using, sprinkle chopped parsley and grated Parmesan over the fries and toss gently. Serve immediately while hot and crispy.