Fries Recipe
Make 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 & primary oil
Seasoning
Finishing (optional)
Method
Prep & rinse
Rinse and soak
Place cut fries in a large bowl of cold water and swish to remove surface starch. Drain and repeat until water runs clearer (1–2 changes). Then cover with cold water and soak for at least 30 minutes and up to 2 hours in the refrigerator; this firms the potatoes and removes excess starch for crispier fries.
Dry & pre-fry (blanch)
Dry thoroughly
Drain the soaked fries in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevent crisping.
Heat oil for blanching
Pour oil into a heavy pot or deep fryer so there's at least 3–4 inches (7–10 cm) depth but not more than two-thirds full. Heat oil to 325°F (160°C). Use a thermometer to maintain temperature.
Blanch the fries
Working in small batches (so you don't drop the oil temperature), add fries and cook for 4–6 minutes until potatoes are just tender and have a pale, matte appearance but no browning. Keep oil between 300–325°F (150–160°C). Use a slotted spoon to transfer blanched fries to a wire rack or paper towel–lined tray to drain and cool. Repeat with remaining batches.
Final fry & season
Heat oil for crisping
Increase oil temperature to 375°F (190°C). Let oil come to temperature between batches so it stays hot for quick browning.
Crisp the fries
Fry the blanched, cooled fries in small batches for 2–4 minutes until golden brown and crispy. Stir gently to promote even browning. Do not overcrowd the fryer.
Drain and season
Use a slotted spoon or spider to remove fries and drain on a rack or paper towels for a minute. Immediately sprinkle with fine sea salt (about 1.5–2 tsp for the batch) and the freshly ground black pepper. If using garlic powder or smoked paprika, sprinkle them now and toss gently so seasoning adheres while fries are still hot.
Optional finishing
Butter & herbs
If using finishing ingredients, melt the tablespoon of butter in a large bowl, add the hot fries, toss with chopped parsley and grated Parmesan so the butter and cheese cling to the potatoes. Taste and adjust seasoning.
Serve immediately while hot and crisp. Provide ketchup, mayo, or other dipping sauces on the side as desired.