French Fries Recipe

Time1h 15m

Serves4

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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1
Choose and wash
Select 2 lbs of russet potatoes (about 3 medium). Rinse under cold water to remove dirt. Do not peel if you want skin-on fries; peel if you prefer skinless fries.
2
Cut fries
Trim ends and cut potatoes into 1/4–1/2-inch thick sticks for classic fries. Try to keep thickness consistent for even cooking (about 1/4 inch for crispier, 1/2 inch for softer interior).
3
Rinse & soak
Place cut potatoes in a large bowl and cover with cold water. Swirl and drain, repeating until water runs clear (removes surface starch). Then cover with 1 L cold water and 1 cup ice and soak for at least 30 minutes, up to 2 hours. This firms starch and improves crispness.
4
Dry thoroughly
Drain potatoes in a colander and spread them on a clean kitchen towel or paper towels. Pat dry thoroughly—any surface moisture will cause oil sputtering and lower crispness. Let them air-dry 10–15 minutes if needed.

5
Heat oil
Pour 2 cups neutral oil into a heavy-bottomed pot or Dutch oven, leaving at least 3 inches headspace. Attach a kitchen thermometer. Heat oil to 325°F (163°C) for the initial blanch fry.
6
First fry (blanch)
Working in batches of 1/3–1/2 the total cut potatoes (do not overcrowd), carefully lower a batch into the 325°F oil. Fry for 3–4 minutes until the exterior sets and potatoes are pale and slightly tender but not browned. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining batches.
7
Rest between fries
Allow blanched fries to cool for at least 10–15 minutes. You can refrigerate briefly (15–30 minutes) to help dry them further and improve crisping, but it's optional.
8
Heat oil for crisping
Increase oil temperature to 375°F (190°C). Use the thermometer to confirm.
9
Second fry (crisp)
Fry the blanched batches again, a few at a time, for 2–3 minutes at 375°F until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season.

10
Season immediately
While fries are hot and just out of the oil, sprinkle each batch with kosher salt (about 2 tsp total across all fries), 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss gently to coat evenly. Taste and adjust salt if needed.
11
Optional garnish
If using, sprinkle 2 tbsp chopped fresh parsley over the fries for color and fresh flavor.
12
Serve
Serve fries hot with your preferred dips (ketchup, mayo, aioli). Leftovers can be reheated in a hot oven or air fryer to restore crispness.