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
Frying & Seasoning
Optional flavorings
Method
Potatoes
- 1
Peel and cut
Peel the russet potatoes (optional: leave skin on for a more rustic fry). Cut each potato into 1/3–1/2 inch (8–12 mm) thick sticks. Try to keep sizes consistent for even cooking.
- 2
Rinse and soak
Place the cut potato sticks in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the potatoes with cold water and ice (about 1.5 liters water and 2 cups ice) and soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispness.
- 3
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry; any surface moisture will cause oil to splatter and reduce crispness.
Frying & Seasoning
- 4
Heat oil for blanching (first fry)
Pour the oil into a heavy pot or deep fryer so it fills about one third of the vessel. Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small cube of potato sizzles gently but does not brown quickly.
- 5
Blanch (first fry)
Working in batches to avoid crowding, add the dried potato sticks and blanch at 300°F (150°C) for 4–6 minutes, until the potatoes are cooked through but still pale and soft. They should not brown. Use a slotted spoon to transfer blanched fries to a paper towel–lined tray to drain and cool for 10–15 minutes.
- 6
Heat oil for frying (second fry)
Increase the oil temperature to 375–380°F (190–195°C) for the final crisping. Allow the oil to come to temperature between batches so fries crisp quickly.
- 7
Final fry
Fry the cooled, blanched fries in batches at 375–380°F (190–195°C) for 2–4 minutes or until golden brown and crisp. Avoid overcrowding. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.
- 8
Season
While still hot, sprinkle the fries evenly with fine sea salt (about 1.5 tsp for the full batch) and freshly ground black pepper to taste. If using coarse kosher salt, sprinkle lightly for texture. For optional flavored fries, toss immediately with garlic powder and smoked paprika, then finish with chopped fresh parsley.
- 9
Serve
Serve immediately for best texture. Offer ketchup, mayonnaise, or other dipping sauces alongside.