French Fries Recipe
Make French 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
Peel and cut
Peel the russet potatoes (optional — leave skins on for rustic fries). Cut each potato into 1/3–1/2 inch thick sticks: halve lengthwise, then slice into even planks and then into fries. Aim for uniform size so they cook evenly.
Rinse
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch (about 1–2 minutes).
Soak
Transfer the rinsed fries into a bowl with the cold water, add 1 tbs kosher salt and the ice cubes. Soak for at least 30 minutes up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crispier fries.
Dry
Drain the fries in a colander and discard the soak water. Spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to splatter and reduce crispness.
Frying & Seasoning
Heat oil
Pour about 2 cups of neutral oil into a heavy bottomed pot or deep fryer. Attach a thermometer and heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises to the surface.
First fry (blanch)
Working in small batches (do not overcrowd), add a handful of fries to the oil and fry for 3–4 minutes until they are cooked through but pale and soft (no browning). Use a slotted spoon to transfer them to a tray lined with paper towels to drain. Repeat with remaining fries. Let the blanched fries rest for 10–15 minutes; they can also be chilled for up to an hour.
Heat oil for second fry
Increase the oil temperature to 375°F (190°C). This higher temperature will crisp and brown the fries quickly.
Second fry (crisp)
Fry the blanched fries again in small batches for 1.5–3 minutes, until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel–lined tray to drain briefly.
Season and serve
While still hot, sprinkle the fries with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and if using, 1 tsp paprika and/or 1 tsp garlic powder. Toss gently to coat and serve immediately with your favorite dipping sauces.
Safety notes: Keep a lid nearby for the pot in case of oil flare-ups. Do not leave hot oil unattended. Let oil cool completely before storing or disposing.