Fries Recipe

Inspired by Fifty Fifty

Time1h

Serves4

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

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.

1
Peel and Cut the Potatoes
Begin by peeling the russet potatoes using a vegetable peeler. Once peeled, cut the potatoes into even strips, approximately 1/4 inch thick to ensure even cooking.
2
Soak the Potatoes
Place the cut potato strips into a large bowl filled with cold water. Let them soak for at least 30 minutes to remove excess starch, which will help them become crispier when fried.
3
Drain and Dry
After soaking, drain the potato strips and pat them dry thoroughly with paper towels. Removing moisture is crucial for achieving crispy fries.
4
Season the Potatoes
In a large bowl, toss the dried potato strips with salt and black pepper until evenly coated.

5
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil and heat it to 350°F (175°C). Use a kitchen thermometer to monitor the temperature closely.
6
Fry the Potatoes (First Batch)
Carefully add a handful of the seasoned potato strips into the hot oil. Fry them for about 4-5 minutes or until they are lightly golden but not fully cooked. Remove them using a slotted spoon and drain on paper towels.
7
Fry the Potatoes (Second Batch)
Increase the oil temperature to 375°F (190°C). Add the partially cooked fries back into the hot oil in batches and fry for an additional 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels.
8
Season Again
While the fries are still hot, season them with additional salt if desired for extra flavor.