French Fries Recipe
Make French 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
Blanching & Rinsing
Frying
Seasoning & Finish
Method
Potatoes & Prep
Wash and peel (optional)
Rinse the russet potatoes under cold water. Peel if you prefer skinless fries; leaving the skin on gives more texture and flavor.
Cut into fries
Cut each potato into 1/3-inch (about 8 mm) sticks: halve lengthwise, then slice each half into 1/3-inch slabs and then into sticks. Try to keep size consistent for even cooking.
Soak
Place the cut potatoes into a large bowl and cover with cold water (about 1.5–2 liters). Add ice cubes if your water has warmed while cutting. Soak for at least 30 minutes and up to 2 hours to remove surface starch. This helps achieve crispiness.
Blanching & Rinsing
Rinse and drain
After soaking, drain the potatoes and rinse under cold running water until water runs clear to remove loosened starch.
Par-cook (blanch) in simmering salted water
Bring a large pot with 1.5–2 liters of water to a gentle simmer (not a rolling boil). Add 1 tablespoon kosher salt. Add the drained fries and simmer for 4–6 minutes until just tender but still holding shape (a fork should meet slight resistance). This step helps cook the interior without browning.
Shock in ice bath
Prepare an ice bath (cold water + ice). When fries reach the correct doneness, immediately transfer them to the ice bath to stop cooking. Cool for 5 minutes, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Remove as much surface moisture as possible to prevent oil splatter and soggy fries.
Frying
Heat oil for first fry
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (about 1–1.5 L depending on vessel). Heat oil to 325°F (163°C). Use a thermometer for accuracy.
First fry (blanch fry)
Working in batches to avoid crowding, add a single layer of dried fries to the oil. Fry for 3–4 minutes until they are pale, slightly tender, and show no browning. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let fries cool for at least 10 minutes; you can refrigerate for 15–30 minutes to rest if desired.
Heat oil for second fry
Increase oil temperature to 375°F (190°C). Again work in batches for even browning.
Second fry (finish fry)
Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Stir gently during frying to ensure even color. Remove fries and drain on a wire rack or paper towels.
Seasoning & Finish
Season immediately
While fries are still hot and just out of the oil, sprinkle the 1.5 teaspoons fine salt evenly over them so it adheres. Add 1/2 teaspoon freshly ground black pepper. If using, add 1/2 teaspoon garlic powder and toss gently to coat.
Garnish and serve
If desired, sprinkle 2 tablespoons chopped fresh parsley over the fries for color and freshness. Serve immediately with your preferred dipping sauces.