Fries Recipe
Make 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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Potatoes
Parboil / blanch
Drying & seasoning
Frying
Finishing (optional)
Method
Potatoes
Peel and cut
Peel the russet potatoes (leave skins on if you prefer a rustic fry). Cut each potato into 1/4-inch to 3/8-inch thick sticks so they are uniform in size for even cooking. Place cut fries into a large bowl of cold water as you work to prevent browning.
Rinse
Rinse the cut potatoes under cold running water until the runoff is clear to remove excess surface starch.
Parboil / blanch
Soak or parboil
Option A (cold soak): Submerge the rinsed fries in 2000 ml cold water and refrigerate for 30 minutes to 2 hours to draw out starch. Drain and pat dry before proceeding. Option B (blanch): Bring a large pot of water to a gentle boil, add 2 tsp fine sea salt, then add the fries and simmer for 3–4 minutes until just beginning to become tender but not falling apart. Drain immediately in a colander.
Dry thoroughly
After soaking or blanching, spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. For best crispness, let them air-dry for 15–20 minutes. If using cornstarch, toss the dried fries with 1 tbs cornstarch evenly to coat lightly; shake off excess.
Frying
Heat oil
Pour 1.5 cups of neutral frying oil into a heavy deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat oil over medium-high heat until it reaches 325°F (163°C) for the first fry. If you don't have a thermometer, test with one piece of potato: it should sizzle gently and slowly rise to the surface.
First fry (blanch fry)
Working in batches (do not overcrowd), carefully lower a portion of fries into the oil and fry for 3–4 minutes until pale, slightly softened, and tender but not brown. Remove with a slotted spoon or spider to a wire rack or paper towel-lined tray to drain and cool for 5 minutes. Repeat with remaining fries.
Increase heat
Increase the oil temperature to 375°F (190°C). Allow it to stabilize for a few minutes.
Second fry (crisp fry)
Fry the blanched fries in batches again for 2–3 minutes or until golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately season with kosher salt and freshly ground black pepper while still hot so the seasoning adheres.
Finishing (optional)
If desired, sprinkle chopped parsley over the fries and serve with malt vinegar or your preferred dipping sauce. Serve immediately for best texture and flavor.