French Fries Recipe

Time1h

Serves4

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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1
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on or peel if you prefer. Cut potatoes into 1/4- to 3/8-inch sticks (classic fry size). Try to keep pieces uniform for even cooking.
2
Rinse
Place the cut fries in a large bowl and rinse under cold water or fill the bowl with cold water and swish until the water runs clear. This removes surface starch.
3
Soak
Cover the fries with cold water (about 6 cups) and add the optional ice if you want a colder soak. Soak for at least 30 minutes and up to 2 hours to remove excess starch and help achieve crispness. If soaking longer than 2 hours, refrigerate.
4
Drain and dry
Drain the soaked fries in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture on the surface causes oil splatter and reduces crispness. Let air-dry for 10–15 minutes if possible.

5
Heat oil
Pour about 2 cups of oil into a heavy-bottomed pot or Dutch oven (enough to reach roughly 2 inches up the side). Attach a thermometer and heat oil to 300°F (150°C) for the first, blanching fry.
6
First fry (blanch)
Working in small batches (about a handful or 6–8 oz per batch), carefully add dried fries to the oil. Fry at 300°F (150°C) for 4–6 minutes until the potatoes are softened and pale golden but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat until all fries are blanched.
7
Increase heat
Raise the oil temperature to 375°F (190°C) and let it stabilize for a few minutes.
8
Second fry (crisp)
Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the pot. As each batch finishes, remove and drain on a wire rack or paper towels.
9
Season
While still hot, sprinkle the fries evenly with 1 teaspoon fine sea salt (or to taste), 1/2 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon garlic powder if using. Toss gently to coat. If using chopped parsley, sprinkle it on now for garnish.
10
Serve
Serve immediately for best texture. Offer ketchup, mayonnaise, aioli, or other dipping sauces on the side.
11
Safety & storage
Allow oil to cool completely before disposing or storing. Leftover fries can be reheated in a 425°F (220°C) oven on a baking sheet for 6–8 minutes to restore some crispness; they will not be as good as freshly fried.