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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Main
Optional finishing
Method
Prep
Wash and cut
Scrub 2 lbs russet potatoes under cold water to remove dirt. Do not peel if you want skin-on fries; peel if desired. Trim ends. Cut each potato into 1/3 to 1/2-inch sticks: halve lengthwise, then cut each half into 1/3–1/2-inch slabs and then into sticks so you get uniform fries.
Optional soak
Place cut fries in a large bowl of cold water. Option A: Soak at least 30 minutes (up to 2 hours) to remove surface starch for crisper fries. Option B: For a quicker method, rinse under cold running water and pat very dry. If using vinegar, add 1 tbsp vinegar to the soak water to help maintain color and texture.
Dry thoroughly
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry — excess moisture causes oil splatter and steams the fries rather than crisping them.
Cooking
Heat oil
Pour 1 cup neutral frying oil into a heavy-bottomed pot or deep skillet, at least 3 inches deep. Attach a thermometer to the pot. Heat 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 steadily but not violently.
First fry (blanch)
Work in small batches (about a handful or 6–8 oz per batch) so oil temperature remains steady. Add fries to the oil and fry for 4–6 minutes until potatoes are softened and pale blond but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes. Repeat with remaining batches.
Raise oil temperature
Increase oil heat to 375–400°F (190–204°C) for the second fry. Allow oil to reheat fully between batches.
Second fry (crisp)
Return cooled fries to the hot oil in small batches and fry 2–4 minutes until golden brown and crisp. Drain on a wire rack or paper towels to remove excess oil.
Finish & Season
While fries are hot, sprinkle evenly with 1.5 tsp kosher salt (adjust to taste). If using, add 1/2 tsp freshly ground black pepper and toss gently. For variations, toss with 2 tbsp grated Parmesan and 1 tbsp chopped parsley for Parmesan-herb fries. Serve immediately while hot and crisp with ketchup, mayo, or your preferred dipping sauce.
Safety & storage: Let oil cool completely before discarding or straining and storing. Leftover cooked fries will lose crispness; reheat in a hot oven (425°F/220°C) for 5–7 minutes on a baking sheet to refresh.