Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Seasoning
Frying
Finishing
Method
Potatoes & Prep
- 1
Peel and cut
Peel the russet potatoes (leave skins on if you prefer rustic fries). Cut each potato into 1/3–1/2 inch (8–12 mm) sticks: halve lengthwise, then slice each half into sticks of even thickness so they cook uniformly.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Transfer to the bowl of cold water and soak for at least 30 minutes, up to 2 hours. For crisper fries, add ice to the water for an ice-cold soak.
- 3
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil to splatter and will reduce crispness. Ensure fries are as dry as possible before frying.
Frying
- 4
Heat oil
Pour oil into a large, heavy pot or deep fryer to a depth of about 3 inches (leave at least 3 inches clearance from the top). Heat oil to 325°F (160°C) for the first (blanch) fry. If you don’t have a thermometer, heat on medium until a small piece of potato makes gentle, steady bubbling.
- 5
First fry (blanch)
Working in batches (do not overcrowd), add fries to the 325°F oil and cook until they are just cooked through and pale, about 4–6 minutes per batch depending on thickness. They should be limp but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let the blanched fries cool for at least 10 minutes (you can refrigerate them for up to an hour to speed chilling).
- 6
Increase oil temperature
Increase the oil temperature to 375–400°F (190–205°C) for the second fry to crisp the exterior. Allow the oil to come up to temperature between batches.
- 7
Second fry (crisp)
Fry the blanched fries in batches at 375–400°F until golden brown and crisp, about 2–4 minutes per batch. Stir gently during frying to prevent sticking and ensure even browning. Remove fries with a slotted spoon and drain on a wire rack or paper towels.
Seasoning & Finishing
- 8
Season while hot
Immediately after draining, sprinkle the fries evenly with the 1 tsp finishing salt (or kosher salt) and the measured kosher salt, black pepper, and any optional spices (garlic powder, paprika). Toss gently so seasoning clings to the hot fries. If using, sprinkle chopped parsley for color and freshness.
- 9
Serve
Serve the fries hot and crisp with your favorite condiments (ketchup, mayo, aioli, etc.). Leftover fries can be reheated in a hot oven or air fryer to restore crispness.