Franklin's French Fries Recipe
Steak Potato
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
Oil
Seasoning
Method
Preparation
- 1
Wash and Cut the Potatoes
Rinse the russet potatoes under cold water to remove any dirt. Using a sharp knife, cut each potato into evenly sized strips, approximately 1/4 inch thick.
- 2
Soak the Potatoes
Place the cut potato strips in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.
Cooking
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry thoroughly with paper towels. Removing excess moisture will prevent the oil from splattering.
- 5
Fry the Potatoes
Carefully add a handful of dried potato strips to the hot oil, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fries and drain them on paper towels.
- 6
Season the Fries
While the fries are still hot, sprinkle them with salt, black pepper, garlic powder, and paprika to taste. Toss gently to ensure even coating.