French Fries Recipe
Make French Fries Recipe in just 1h 30m. 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.
Potatoes & Prep
Parboil & Drying
Frying
Finishing & Seasoning
Method
Potatoes & Prep
Wash and peel
Rinse the russet potatoes under cold water to remove dirt. Peel them if you prefer skinless fries; leave the skin on for a more rustic texture.
Cut into fries
Cut each potato into even sticks about 9–10 mm (3/8–1/2 inch) thick for classic fries. Aim for uniform size so they cook evenly.
Rinse and soak
Transfer the cut potatoes to a large bowl and cover with cold water. Rinse and swap the water until it runs clearer, then fill with fresh cold water (approx. 1600 ml) and add ice to chill. Soak for at least 30 minutes, up to 2 hours, to remove surface starch.
Parboil & Drying
Parboil (optional alternative to soaking)
If you prefer parboiling instead of a long soak: bring a large pot of water to a boil with 1 tbs salt, add the cut fries and simmer 4–5 minutes until they are starting to soften but still firm. Immediately drain and transfer to an ice bath (use the ice from the ingredients) to stop cooking.
Dry thoroughly
Drain the soaked fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil to spit and reduce crispness. If you used cornstarch, toss the dry fries lightly with 1 tsp cornstarch to coat evenly; shake off excess.
Frying
Heat oil for first fry
Pour about 1200 ml of oil into a deep heavy pot or deep fryer, leaving a 6–8 cm headspace. Heat oil to 160°C (320°F). Use a thermometer to maintain accurate temperature.
First fry (blanch)
Working in small batches (do not overcrowd), fry the dried potatoes at 160°C (320°F) for 4–6 minutes until soft and pale golden but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for at least 15 minutes — you can refrigerate briefly to speed this step.
Heat oil for second fry
Raise the oil temperature to 190–195°C (375–385°F) for the final crisping.
Second fry (finish)
Fry the par-cooked potatoes in batches at 190–195°C (375–385°F) for 2–4 minutes until golden brown and crisp. Work quickly and watch closely to avoid burning. Transfer to a wire rack or paper towels to drain excess oil.
Finishing & Seasoning
Season immediately
While the fries are still hot, toss them gently with 2 tsp fine sea salt and 1/2 tsp black pepper so the seasoning adheres. If using, sprinkle chopped fresh parsley (2 tbs) for a fresh finish.
Serve
Serve the fries hot with your choice of condiments (ketchup, mayonnaise, aioli). Enjoy immediately for best texture.