French Fried Potatoes Recipe

Inspired by Berkeley's

Time1h

Serves2

Make French Fried Potatoes 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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1
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on for texture. Cut each potato into 1/4- to 1/2-inch thick sticks (matchstick or classic fry shape). Aim for uniform size so they cook evenly.
2
Soak
Place the cut potatoes in a large bowl and cover with 4 cups cold water. (Optional: add 1 tsp white vinegar to help prevent browning.) Soak for at least 30 minutes and up to 2 hours to remove excess surface starch. For quickest cool-down after soaking, prepare an ice bath (1 cup ice + water) and transfer fries briefly if desired.
3
Dry
Drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture is critical to avoid oil splatter and to get a crisp exterior.

4
Heat oil for blanching
Pour 3 cups of vegetable or peanut oil into a heavy-bottomed pot or deep fryer. Attach a thermometer and heat the oil to 325°F (163°C). If you don’t have a thermometer, heat over medium until oil shimmers but is not smoking.
5
First fry (blanch)
Working in small batches (so you don’t overcrowd the oil), lower a portion of the dried potato sticks into the oil using a spider or slotted spoon. Blanch for 3 to 4 minutes until they are softened and pale (no brown color). They should be pliable but not crispy. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Repeat until all potatoes are blanched. Allow blanched fries to cool for 10–15 minutes; you may refrigerate briefly if preparing ahead.
6
Heat oil for final fry
Increase the oil temperature to 375°F (190°C). Allow it to come to temperature steadily; test with one piece to ensure it sizzles vigorously and begins to brown quickly.
7
Second fry (crisp)
Return the blanched potato batches to the hot oil in small batches. Fry for 2 to 3 minutes, stirring gently, until the fries turn golden brown and are crisp. Remove with a slotted spoon or spider and immediately transfer to a wire rack or paper towels.

8
Season
While the fries are still hot, sprinkle each batch evenly with 1 tsp fine salt (adjust to taste), 1 tsp freshly ground black pepper, and 1 tsp garlic powder if using. Toss gently so the seasoning coats the fries.
9
Garnish & serve
If desired, sprinkle 2 tablespoons finely chopped fresh parsley over the fries for color and freshness. Serve immediately while hot and crisp with ketchup, mayonnaise, or your preferred dip.