Fries Recipe
Make 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 & Prep
Frying & Seasoning
Method
Potatoes & Prep
- 1
Wash and peel (optional)
Rinse the potatoes under cold water to remove dirt. Peel if you prefer skinless fries; otherwise leave the skins on for texture and flavor.
- 2
Cut into fries
Trim the ends and cut each potato into 10–12 mm (about 3/8–1/2 inch) thick sticks for classic fries. Try to keep size consistent for even cooking.
- 3
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove excess surface starch. Then cover with cold water and ice and soak for at least 30 minutes, up to 2 hours. This helps remove more starch and firms the potatoes for crisping.
- 4
Dry thoroughly
Drain the fries in a colander and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause splattering and reduce crispness.
Frying & Seasoning
- 5
Heat oil
Pour oil into a deep heavy pot or a deep fryer so it fills about one-third to halfway up the sides (about 1.5 L for a medium pot). Attach a thermometer and heat to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a cube of bread browns slowly or a small piece of potato sizzles gently.
- 6
First fry (blanch)
Working in batches of about 300 g of potatoes so they have room, lower the dried fries into the oil. Fry for 4–6 minutes until they are cooked through but pale and soft (no significant browning). Use a slotted spoon to transfer to a wire rack or tray lined with paper towels to drain. Let rest for 10 minutes.
- 7
Raise oil temperature
Increase the oil temperature to 185–190°C (365–375°F) for the second fry. Let it stabilize before continuing.
- 8
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain briefly.
- 9
Season immediately
While the fries are hot, sprinkle with the sea salt and freshly ground black pepper. If using optional seasonings (garlic powder, paprika), mix them with the salt first and sprinkle evenly. Toss gently to distribute the seasoning.
- 10
Serve
Serve fries hot for best texture. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.
- 11
Safety & storage
Allow oil to cool completely before straining and storing or disposing. Leftover fries can be reheated in a high-temperature oven (220°C/425°F) on a wire rack for 5–10 minutes to re-crisp; they will not be as fresh as newly fried.