Fries Recipe
Make Fries 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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Potatoes
Parboil / Rinse
Seasoning
Frying / Oil
Finishing (optional)
Method
Potatoes
- 1
Peel and cut
Peel the russet potatoes (optional: leave skin on for more texture). Trim ends and cut each potato into 1/3 inch to 1/2 inch thick sticks: first slice the potato lengthwise into 1/3–1/2 inch planks, stack a few planks and cut lengthwise into uniform sticks.
- 2
Rinse
Place cut fries in a large bowl and rinse under cold running water to remove surface starch until water runs clearer, about 1–2 minutes.
Parboil / Rinse
- 3
Soak in cold water
After rinsing, cover the fries with cold water and add ice. Soak 20–30 minutes to remove more starch and firm the exterior. Drain and pat very dry with clean kitchen towels or paper towels.
Seasoning
- 4
Mix dry seasonings
In a small bowl combine kosher salt, black pepper, garlic powder, and paprika. Stir to blend and set aside. Note: half of the kosher salt will be used during frying and the rest as finishing salt if desired.
Frying / Oil
- 5
Heat oil (first fry)
Pour oil into a heavy-bottomed pot or a deep fryer leaving at least 2 inches headspace. Heat oil to 300°F (150°C) — if you don't have a thermometer, heat until a small piece of bread browns very slowly and the oil shimmers but doesn't smoke.
- 6
First fry (blanch)
Working in batches to avoid crowding, lower a portion of the dried fries into the 300°F oil and blanch for 4–5 minutes or until they are soft but not colored. Use a slotted spoon to transfer them to a tray lined with paper towels. Let cool for at least 10 minutes (or refrigerate briefly) — this step cooks the interior.
- 7
Raise oil temperature (second fry)
Increase oil temperature to 375–400°F (190–205°C). If using a pot, allow oil to come up gradually and monitor with a thermometer.
- 8
Second fry (crisp)
Fry the blanched fries again in batches for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the fryer; maintain temperature between batches by waiting for oil to return to 375–400°F.
- 9
Drain
Use a slotted spoon or spider to remove fries and shake off excess oil. Transfer to a clean paper towel-lined tray to drain briefly.