French Fries Recipe
Make French 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
Seasoning
Frying
Finishing (optional)
Method
Potatoes
Rinse and soak
Place the cut potato sticks in a large bowl and rinse under cold running water until the rinse runs mostly clear to remove surface starch. Transfer to the bowl of cold water (about 8 cups) and soak for at least 30 minutes and up to 2 hours. For extra crispness, add 1 cup of ice to keep the water very cold during soaking.
Dry thoroughly
After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry—this prevents violent oil splatter and helps achieve a crispy exterior. Let them air-dry for 10–15 minutes if needed.
Frying
Heat oil
Pour about 4–6 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Attach a thermometer and heat the oil to 325°F (163°C) for the first, blanching fry.
First fry (blanch)
Working in small batches (do not overcrowd), carefully add a portion of the dried potato sticks to the 325°F oil. Fry for 3 to 4 minutes, until the fries are soft but not colored. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain and cool. Repeat with remaining potatoes.
Rest and raise temperature
Allow the blanched fries to rest for at least 10 minutes (can be held at room temperature while you heat the oil). Increase the oil temperature to 375–400°F (190–204°C) for the finishing fry.
Second fry (crisp)
Return fries to the hot oil in small batches. Fry for 2 to 3 minutes, or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Use a slotted spoon or spider to remove fries and place on a paper towel–lined tray to drain briefly.
Seasoning & Finishing
While fries are still hot, season immediately with the fine sea salt and freshly ground black pepper. If using garlic powder and smoked paprika, sprinkle them now and toss gently to coat evenly.
If desired, finish with a light sprinkle of flaky finishing salt and a scattering of finely chopped fresh parsley for color and brightness.
Serve hot alongside your choice of condiments (ketchup, mayonnaise, aioli, etc.).