French Fries Recipe
Make French 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 & Prep
Frying & Seasoning
Method
Potatoes & Prep
Wash and peel (optional)
Rinse the potatoes under cold water. Peel them if you prefer peeled fries; leaving the skin on adds texture and flavor.
Cut fries
Slice each potato into 1/3-inch (about 8 mm) thick sticks: halve the potato lengthwise, place flat-side down, then slice lengthwise into planks and then into sticks. Aim for uniform size so they cook evenly.
Rinse & soak
Place cut fries in a large bowl and cover with cold water. Add 1 tablespoon kosher salt to the water, then add ice cubes to chill. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil splatter and reduce crispness.
Frying & Seasoning
Heat oil
Pour the oil into a heavy-bottomed pot or deep fryer so it fills about one-third of the vessel (about 5–6 cups). Attach a deep-fry or candy thermometer. Heat oil to 300°F (150°C) for the first fry.
First fry (blanch)
Working in batches of about 1/2 lb (do not overcrowd), add fries to the oil and fry for 4–5 minutes until they are softened and pale blond but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or to paper towels to drain. Let fries rest for 10–20 minutes; you can refrigerate for up to 30 minutes to firm them up.
Heat oil for second fry
Increase oil temperature to 375°F (190°C). Allow it to fully come to temperature between batches so fries crisp properly.
Second fry (crisp)
Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Stir gently to ensure even browning. Use a slotted spoon to remove fries and drain on a wire rack or paper towels.
Season immediately
While still hot, sprinkle the fries evenly with 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and, if desired, 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika. Toss gently to distribute seasonings so they stick to the hot fries.
Serve
Serve fries hot. Offer ketchup, mayonnaise, or other dipping sauces on the side. Leftover fries can be reheated in a 425°F (220°C) oven for 5–7 minutes to crisp.