French Fries Recipe

Time1h

Serves4

Make French Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and cut
Wash and peel the russet potatoes. Cut each potato into 1/4 to 1/2-inch thick sticks (classic fry size). Try to keep pieces uniform for even cooking.
2
Rinse
Place cut fries in a large bowl and rinse under cold running water until the water runs clear. This removes surface starch and helps fries crisp.
3
Soak
Submerge the rinsed fries in a bowl with cold water and ice. Add enough cold water to cover the potatoes fully (about 1 liter) and add the ice to keep it cold. Soak for at least 30 minutes, up to 2 hours. This firms the potatoes and removes extra starch.
4
Dry
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Any surface moisture will cause oil splatter and reduce crispness.

5
Heat oil (first fry)
Pour vegetable or peanut oil into a heavy-bottomed pot or deep fryer to reach about 3 inches depth (use about 1.5 liters or enough to safely submerge fries). Attach a thermometer and heat the oil to 325°F (163°C).
6
Blanch (first fry)
Working in small batches (so the oil temperature stays steady), add the dried fries and cook for 4–5 minutes until the exterior is cooked but not browned — they should be flexible and pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries rest for 10–20 minutes (or refrigerate up to a few hours) to allow steam to escape and the interior to set.
7
Heat oil (second fry)
Increase the oil temperature to 375°F (190°C) for the final crisping fry.
8
Crisp (second fry)
Fry the blanched fries in small batches again for 2–3 minutes, until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

9
Season
While hot, sprinkle the fries with kosher salt (about 1 tablespoon total across all batches). Toss gently to distribute. Finish with a light sprinkling of fine sea salt to taste and the optional freshly ground black pepper if using.
10
Serve
Serve immediately while hot and crisp with your preferred condiments (ketchup, mayonnaise, fry sauce, etc.).