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 & Prep
Frying & Finishing
Method
Potatoes & Prep
- 1
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (peel left on yields a more rustic fry). Cut each potato lengthwise into 1/3- to 1/2-inch thick planks, then stack and slice into 1/3- to 1/2-inch sticks for classic fries. Aim for uniform size so they cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and cover with cold water. Rinse by agitating the potatoes with your hands, drain, and repeat until the water runs clear. Then fill the bowl with fresh cold water, add the 1 cup of ice, and let the fries soak for 30 minutes to 1 hour to remove surface starch. Longer soaking (up to 2 hours refrigerated) is fine and improves crispness.
- 3
Dry thoroughly
After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry. Moisture on the surface will cause oil splatter and prevent proper crisping.
Frying & Finishing
- 4
Heat oil for first fry (blanch)
Pour about 4–6 cups of oil into a deep heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Attach a thermometer and heat oil to 300°F (150°C). If using an electric fryer, set to 300°F.
- 5
First fry (blanching)
Working in batches of about a handful so as not to overcrowd, gently lower the dried fries into the 300°F oil. Blanch for 4–6 minutes until they are cooked through but still pale and flexible (no browning). Use a slotted spoon to remove fries and drain them on a wire rack set over a baking sheet or on paper towels. Let them rest for at least 10 minutes; you can refrigerate for up to 30 minutes to help firm them up.
- 6
Heat oil for second fry (crisp)
Increase the oil temperature to 375°F (190°C). Let the oil come to temperature and stabilize before the second fry.
- 7
Second fry (browning)
Working in batches again, fry the blanched fries at 375°F for 2–4 minutes until golden brown and crisp. Stir gently to promote even browning. Use a slotted spoon or spider to remove the fries and transfer them to a wire rack or paper towels to drain briefly.
- 8
Season and serve
While still hot, sprinkle the fries with the kosher salt (start with about 1 tsp and adjust to taste). If using, add ground black pepper, grated Parmesan, or chopped parsley and toss gently to coat. Serve immediately.
- 9
Safety and tips
Never leave hot oil unattended. Do not overcrowd the pot; overcrowding lowers oil temperature and yields soggy fries. Reheat oil to the correct temperature between batches. For a slightly different texture, you can double-soak in cold water instead of blanching, but the two-stage frying method here yields reliably crisp fries.
