French Fries Recipe
Make French Fries Recipe in just 1h 5m. 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
Seasoning & Coating
Frying
Finishing (optional)
Method
Potatoes & Prep
- 1
Wash and Peel (optional)
Rinse the russet potatoes under cold water. Peel them if you prefer classic skinless fries; leave the skin on for a more rustic result.
- 2
Cut into Fries
Cut each potato lengthwise into 1/2-inch to 3/4-inch thick sticks for classic fries. Try to keep pieces uniform so they cook evenly. Place cut fries into a large bowl as you work.
- 3
Rinse and Soak
Rinse the cut fries under cold running water until the water runs clear to remove excess surface starch. Then submerge them in cold water (about 1 liter) and refrigerate or leave to soak for at least 30 minutes, up to 2 hours. For crisper fries, add ice to create an ice bath for the last 10 minutes.
Seasoning & Coating
- 4
Dry thoroughly
After soaking, drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them completely dry — moisture reduces oil temperature and causes oil splatter.
- 5
Toss with Cornstarch and Seasoning
Place the dry fries in a large bowl. Sprinkle 2 tablespoons of cornstarch, 1 teaspoon sugar, 1 teaspoon black pepper, and 1/2 teaspoon of the sea salt (reserve remaining salt for finishing) over the fries. Toss until each piece is lightly coated. The cornstarch creates a thin crust when fried.
Frying
- 6
Heat oil
Pour about 2 liters of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat the oil to 325°F (160°C) for the first, blanching fry. If you don't have a thermometer, test by dropping one small fry — it should produce small steady bubbles but not brown quickly.
- 7
First fry — blanching
Working in batches (do not overcrowd), add fries to the 325°F oil and cook until they are softened but not colored, about 4–6 minutes per batch depending on thickness. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. Let them rest for 10–20 minutes; they can be refrigerated at this point for better texture.
- 8
Heat oil for crisping
Raise oil temperature to 375°F (190°C) for the final crisping. If using a thermometer, allow oil to stabilize at the higher temperature.
- 9
Second fry — crisping
Fry the blanched fries in batches at 375°F until golden brown and crisp, about 2–4 minutes per batch. Move fries while frying so they brown evenly. Transfer cooked fries to a paper towel-lined tray or wire rack to drain and cool for a minute.
- 10
Alternative shallow-fry method
If you prefer shallower oil or have limited oil, heat about 1 cup of oil in a heavy skillet over medium-high. Fry smaller batches, turning often, until golden and crisp, then transfer to a rack. This method produces slightly different texture but works for small quantities.
Finishing (optional)
- 11