Fresh – Cut Fries Recipe
Make Fresh – Cut 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
Coating & Seasoning
Frying
Method
Potatoes & Soak
- 1
Peel and cut
Peel the russet potatoes (optional — leave skin for a more rustic fry). Cut each potato into 1/3–1/2 inch (8–12 mm) sticks: halve lengthwise, then slice lengthwise into planks and cut into uniform sticks. Aim for consistent thickness so fries cook evenly.
- 2
Soak to remove starch
Place the cut fries in a large bowl and cover with the cold water (about 1500 ml). Add 1 tablespoon white vinegar and stir briefly. Let soak for 30–60 minutes: this removes surface starch and helps crisping and color. If you need to hold longer, refrigerate while soaking.
- 3
Rinse and dry
After soaking, drain the water and rinse the fries under cold running water until the rinse runs relatively clear. Drain thoroughly, then spread the fries on clean kitchen towels or layers of paper towel. Pat completely dry. For best results, let them air-dry on a wire rack for 10–15 minutes so surface moisture evaporates.
Coating & Seasoning
- 4
Dust with cornstarch
When the fries are completely dry, transfer to a large bowl. Sprinkle the 1.5 tablespoons cornstarch evenly over the fries. Toss gently (use your hands or a large spatula) until each stick has a light, even coating. The cornstarch creates an extra-crisp exterior during frying.
- 5
Season lightly before frying
Add 1 teaspoon of the kosher salt and about half the black pepper to the fries and toss briefly so seasoning is distributed. Keep the remaining salt and pepper for finishing.
Frying & Finish
- 6
Prepare oil and temperature
Pour about 6 cups of neutral oil into a deep, heavy pot or deep-fryer, leaving at least 3–4 inches (7–10 cm) headspace. Heat the oil to 325°F (160°C) for the first, low-temperature fry. If you don't have a thermometer, the oil should be warm but not smoking.
- 7
First fry (blanch)
Work in batches so you don't overcrowd the pot. Add a single layer of fries and fry at 325°F (160°C) for 4–6 minutes, until they are softened and just beginning to turn very light gold but not browned. They should be tender through but pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let each batch rest for 5–10 minutes while you fry remaining batches.
- 8
Increase heat
After all batches have been blanched and rested, raise the oil temperature to 375°F (190°C). Let the oil come to temperature between batches before continuing to ensure a crisp finish.
- 9
Second fry (crisp)
Return the blanched fries to the oil in batches and fry at 375°F (190°C) for 2–3 minutes, until golden-brown and crisp. Watch carefully — the second fry goes quickly. Remove fries to a wire rack or paper towel-lined tray to drain excess oil.
- 10
Final seasoning
While still hot, sprinkle the fries with the remaining kosher salt (about 1/2 teaspoon, or to taste), the remaining black pepper, and the smoked paprika if using. Toss gently to coat. Finish with the chopped fresh parsley if desired.
- 11
Serve
Serve immediately for best texture and flavor alongside your preferred dipping sauces (ketchup, aioli, etc.).
