Best Fresh Cut Fries Ever Recipe
Make Best Fresh Cut Fries Ever Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Blanch / Par-cook
Fry / Finish
Seasoning
Finishing (optional)
Method
Potatoes & Prep
- 1
Wash and cut
Scrub the russet potatoes thoroughly under cold running water to remove dirt. Leave the skins on for texture and flavor or peel if you prefer. Trim the ends so potatoes sit flat. Cut each potato lengthwise into 1/3 inch (8 mm) thick planks, then stack planks and cut into 1/3 inch (8 mm) sticks. Aim for consistent size so fries cook evenly.
- 2
Soak
Place the cut fries in a large bowl and cover completely with cold water (about 2 liters). Add ice (about 500 g) to keep the water very cold. Soak for at least 30 minutes and up to 2 hours to remove surface starch — this prevents clumping and helps fries crisp.
- 3
Drain and dry
After soaking, drain fries in a colander and rinse briefly under cold water until water runs clear. Spread fries on clean kitchen towels or paper towels and pat very dry. Drying thoroughly is essential to avoid oil splatter and to achieve crispness.
Blanch / Par-cook
- 4
Bring water to simmer
In a large pot, bring about 2 liters of water to a gentle simmer (not a rolling boil). Add 1 tablespoon kosher salt. The temperature should be around 80–90°C (176–194°F) — you want a gentle simmer to partially cook the potatoes without breaking them down.
- 5
Par-cook fries
Add a single layer of dried fries to the simmering water and cook for 4–6 minutes until the centers are just tender but the fries still hold their shape. Do this in batches if necessary so fries don't crowd and cool the water too much.
- 6
Shock and cool
Immediately transfer par-cooked fries to a bowl of ice water (use the prepared cold water + ice) to stop cooking. Leave in ice bath for 5 minutes, then drain thoroughly and lay out on a rack or baking sheet to air-dry for 10–15 minutes. Make sure fries are completely dry before frying.
Fry / Finish
- 7
Heat oil for first fry
Pour neutral oil into a deep heavy pot or fryer to a depth of at least 3 inches (7–8 cm) and heat to 325°F (163°C). Use the thermometer to monitor temperature consistently.
- 8
First fry (blanch in oil)
Fry the par-cooked, dried fries in small batches for 3–4 minutes at 325°F (163°C). They should be pale and slightly soft but not brown. Transfer fried fries to a wire rack set over a baking sheet or paper towels to drain. Allow to cool for 10–20 minutes (this can be done ahead—refrigerate briefly if needed).
- 9
Heat oil for second fry
Increase oil temperature to 375°F (190°C). Make sure you monitor temperature; it should be hot and steady for maximum crispness.
- 10
Second fry (finish and crisp)
Fry the cooled fries again in small batches for 2–3 minutes at 375°F (190°C), or until golden brown and crisp. Do not overcrowd the pot. Remove fries with a slotted spoon or spider and let drain on a wire rack. Immediately season while still hot.
Seasoning & Finishing
- 11
Season immediately
While fries are hot on the rack, sprinkle 2 teaspoons fine sea or kosher salt and 1 teaspoon freshly ground black pepper evenly over them. Toss gently with tongs or shake the rack to distribute. Add optional garlic powder (1 tsp) and smoked paprika (1/2 tsp) if using.
- 12
Optional garnish
If desired, finish with 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan while fries are still hot so the cheese lightly melts and the herbs adhere.
- 13
Serve
Serve immediately while hot and crisp with your preferred dipping sauces (ketchup, mayo, aioli, etc.).
