Frites Recipe
Make Frites 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 & primary fry
Finish fry & seasoning
Method
Potatoes & primary fry
Prep
Wash and peel the russet potatoes. Cut each potato into 1/2-inch to 3/4-inch thick sticks (classic fry size). Aim for uniform pieces for even cooking.
Rinse
Place the cut fries in a large bowl and cover with cold water. Swirl and drain, then repeat until the rinse water is mostly clear (2–3 times) to remove surface starch.
Soak
After rinsing, cover the fries with the 2000 ml cold water in a bowl. Add 1 tablespoon kosher salt and stir. Let soak in refrigerator or at room temperature for at least 30 minutes and up to 4 hours. Soaking draws out more starch and helps crispness.
Dry
Drain the soaked fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry—excess moisture will cause oil splatter and soggy fries.
First (blanch) fry
Heat 1 cup neutral vegetable oil in a heavy Dutch oven or deep pot over medium heat until the oil reaches 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently but oil does not brown. Fry the potatoes in batches so they have room. Cook each batch 4–6 minutes until the exterior is pale and soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 15 minutes (can be held at room temperature).
Finish fry & seasoning
Heat for final fry
Increase the oil heat. If using a thermometer, heat the oil to 375°F (190°C). Use the larger portion of oil (the 2 cups listed) or add more to maintain proper depth (about 2–3 inches) in your pot. Allow the oil to stabilize at temperature.
Final fry (crisp)
Fry the blanched, cooled fries in batches at 375°F (190°C) for 2–4 minutes, until golden brown and crisp. Do not overcrowd the pot. Stir gently so fries color evenly. Remove with a slotted spoon and drain on a wire rack or paper towels.
Season and serve
While still hot, sprinkle fries with fine sea salt (and optional fleur de sel or freshly ground black pepper) to taste. Toss gently to distribute seasoning evenly. Serve immediately for best texture.
Make-ahead & reheating note
To hold short-term, keep fries in a warm (200°F/95°C) oven on a wire rack for up to 20–30 minutes. For reheating day-after fries, re-crisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes or re-fry briefly at 375°F.