Hand-cut Fries Recipe
Make Hand-cut Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Blanching & Seasoning
Frying
Optional Garnish & Serving
Method
Fries
Prepare potatoes
Wash the russet potatoes thoroughly. Peel if you prefer (skins on are fine for more texture). Trim the ends. Using a sharp chef's knife, cut each potato lengthwise into 1/3-inch (about 8 mm) slabs, stack a few slabs and cut into 1/3-inch sticks so you get even, hand-cut fries.
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water, tossing with your hands, until the rinse water runs clear (removes surface starch). Drain, then add the fries to the bowl of cold water with 1 cup ice, 1 tablespoon salt, and 1 teaspoon white vinegar (optional). Soak for at least 30 minutes and up to 2 hours in the refrigerator. The ice keeps them cold and helps keep them crisp.
Drain and dry
After soaking, drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry — removing surface moisture is critical to avoid oil splatter and to achieve crispness. Let them sit 10 minutes while you heat oil; pat again if needed.
Blanching & Seasoning
First fry (blanch)
Pour the oil into a heavy pot or deep fryer and heat to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of potato sizzles gently. Working in batches (do not crowd), add fries and cook 4–6 minutes until they are softened and pale (not browned). Use a slotted spoon to transfer fries to a sheet tray lined with paper towels to drain. Let the oil return to temperature between batches.
Rest
Allow the blanched fries to rest for at least 10–15 minutes at room temperature. This rest helps evaporate interior moisture and creates a better texture for the second fry.
Frying
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Avoid overcrowding so the oil temperature remains steady. Stir gently to promote even browning.
Drain and season
Use a slotted spoon to transfer fries to a paper-towel-lined tray. While still hot, sprinkle with the 1 teaspoon fine salt and the 1/2 teaspoon freshly ground black pepper (if using). Toss gently to coat evenly. If using parsley, sprinkle the 1 tablespoon chopped parsley and toss to combine.
Optional Garnish & Serving
Serve the hand-cut fries immediately while hot and crisp alongside your favorite dipping sauces. If making ahead, keep fries in a single layer on a sheet tray in a 200°F (95°C) oven for up to 15–20 minutes to stay warm and crisp; avoid covering (will steam and soften).