Fries Recipe
Make Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Parboil & drying
Frying
Finishing & seasoning
Method
Potatoes
Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. This removes surface starch and helps achieve crispiness.
Parboil & drying
Parboil (optional but recommended)
Bring 4 cups of water and 1 tsp kosher salt to a simmer in a medium saucepan. Add the drained potato sticks and simmer gently for 3–4 minutes — they should be slightly softened but not falling apart. Drain immediately.
Transfer the parboiled fries to a bowl of ice water (using about 1 cup ice + remaining cold water) to stop cooking and firm them up, 2–3 minutes. Drain thoroughly.
Spread the fries on a clean kitchen towel or paper towels and pat completely dry. Moisture on the surface will cause oil splatter and prevent crisping. For best results, let them air dry for 10–15 minutes.
Frying
Heat oil (first fry)
Pour 4 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently when dropped in.
Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until they are cooked through but pale and just beginning to show color. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain.
Second fry (to crisp)
Increase the oil temperature to 375°F (190°C). Once hot, fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Finishing & seasoning
While the fries are still hot, immediately sprinkle with 1 tsp fine sea salt (adjust to taste), 1/2 tsp freshly ground black pepper, and optional 1/4 tsp garlic powder. Toss gently to coat evenly.
If using, sprinkle 1 tbsp chopped fresh parsley for a bright finish. Serve hot with your choice of condiments (ketchup, mayo, aioli).