Restaurants›El Pollote - Carnaby›Fries Recipe

Fries Recipe

Name: El Pollote - Carnabys Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 count Russet potatoes (medium); 2 tsp Kosher salt; 1 tsp Fine sea salt (for finishing); 0.5 tsp Freshly ground black pepper; 2 tbs Fresh parsley, finely chopped (optional); 1.5 l Cold water (for soaking); 0.5 cups Ice (optional, to keep water cold); 1.5 cups Neutral oil with a high smoke point (vegetable, canola, or peanut)

Inspired by El Pollote - Carnaby

Time1h 10m

Serves4

Make 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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Potatoes & finishing

4 count Russet potatoes (medium)2 tsp Kosher salt1 tsp Fine sea salt (for finishing)1/2 tsp Freshly ground black pepper2 tbs Fresh parsley, finely chopped (optional)

Soak & rinse

6 1/3 cup (1.5 l) Cold water (for soaking)1/2 cups Ice (optional, to keep water cold)

Frying

1 1/2 cups Neutral oil with a high smoke point (vegetable, canola, or peanut)

Method

Prepare potatoes

Wash and cut

Scrub the russet potatoes well under running water to remove dirt. Do not peel unless you prefer peeled fries. Trim any blemishes. Cut each potato into 1/3 to 1/2-inch thick sticks: halve lengthwise, then slice each half into planks and then into sticks so pieces are roughly the same thickness for even cooking.

Rinse

Place the cut potato sticks into a large bowl and rinse under cold water, tossing or agitating to release surface starch. Drain.

Soak

Cover the rinsed potatoes with the cold water (and ice if using) so they are fully submerged. Add 2 teaspoons kosher salt to the soak water. Let soak for at least 30 minutes and up to 2 hours. This removes excess starch and yields crisper fries. If you soaked longer than 30 minutes, drain and refresh the water briefly and drain again before proceeding.

Drying & seasoning prep

After soaking, drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry on all sides — moisture on the surface will cause oil splatter and reduce crispness. Transfer to a dry bowl and sprinkle with the remaining 1 teaspoon kosher salt and the freshly ground black pepper; toss gently to distribute. If you prefer no pre-salt, reserve all salt for finishing.

First fry (blanching)

Pour the neutral oil into a heavy-bottomed pot or Dutch oven (oil depth about 1.5–2 inches). Heat the oil over medium heat until it reaches 300°F (150°C). If you don’t have a thermometer, test with a small piece of potato: it should bubble gently but not brown quickly. Working in batches (do not overcrowd), add fries and cook for 4–6 minutes until they are soft and pale, not browned. Use a slotted spoon to transfer them to a baking sheet lined with paper towels to drain. Let the blanched fries rest for 10–15 minutes; you can refrigerate them during this rest to improve texture if desired.

Second fry (crisping)

Increase the oil heat to 375°F (190°C). Return fries to the oil in batches — do not overcrowd — and fry for 2–4 minutes until golden brown and crispy. Remove with a slotted spoon and place on a rack or paper towels to drain excess oil.

Finish & serve

While still hot, sprinkle the fries evenly with the fine sea salt (to taste) and additional black pepper if desired. Toss gently to coat. If using, sprinkle the chopped parsley for color and a fresh note. Serve immediately.

Estimated yield/servings: This recipe makes about 4 servings as a side (roughly 4 cups of fries).