Fries Recipe
Make 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
Seasoning & coating
Frying
Finishing
Method
Potatoes & prep
- 1
Wash and cut
Scrub the potatoes well to remove dirt. Leave the skins on for texture or peel if preferred. Cut each potato into 1/4- to 1/3-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the fries with cold water and ice (use the 1 L cold water and ice cubes) and soak for at least 30 minutes, up to 2 hours. This firms the potatoes and improves crispness.
- 3
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and reduce crispness.
Seasoning & coating
- 4
Toss with cornstarch and seasoning
Place the dried fries in a large bowl. Sprinkle the 2 tablespoons cornstarch over them and toss to lightly coat each fry. Add 1 teaspoon black pepper and 1 teaspoon garlic powder if using. Toss again to distribute evenly. The cornstarch creates an extra-crispy exterior.
- 5
Salt later
Do not add the 2 tsp kosher salt yet; salting before frying can draw out moisture. Reserve the salt to season immediately after frying for best texture.
Frying
- 6
Heat oil
Pour 1.5 cups of neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches of headspace. Heat the oil over medium-high heat. Use a thermometer and bring oil to 325°F (162°C) for the first fry (blanching). If you don't have a thermometer, a fry should sizzle gently when a potato piece is dropped in.
- 7
First fry (blanch)
Working in batches to avoid crowding, fry the coated potatoes for 4–5 minutes until they are tender but not browned. Remove with a slotted spoon or spider to a tray lined with paper towels. Let them rest 10 minutes; you can refrigerate at this point for up to 30 minutes to improve crisping.
- 8
Increase heat
Raise the oil temperature to 375°F (190°C) for the second fry. Let the oil come to temperature fully between batches.
- 9
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Do not overcrowd the pan — this lowers oil temperature and makes fries greasy.
- 10
Drain
Remove fries with a slotted spoon to a clean tray lined with paper towels or a wire rack set over a sheet pan. Immediately sprinkle with the reserved kosher salt (2 tsp) and flaky sea salt (1 tsp) to taste, tossing gently to coat while hot.
Finishing
- 11
Final seasoning and serve
If desired, sprinkle chopped fresh parsley over the fries for color and mild freshness. Serve immediately while hot and crisp with ketchup, mayo, or your preferred dipping sauce.