French Fries Recipe

Inspired by Golden City

Time1h 5m

Serves3

Make French Fries Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash and peel (optional)
Rinse the russet potatoes under cold water to remove dirt. Peel them if you prefer skinless fries; otherwise leave skins on for extra texture.
2
Cut into fries
Trim the potato ends, then slice each potato lengthwise into 1/3 inch (approximately 8 mm) slabs. Stack a few slabs and cut lengthwise again into 1/3 inch sticks to form uniform fries. Aim for consistent thickness for even cooking.
3
Rinse and soak
Place the cut fries in a large bowl and cover with cold water. Swirl and rinse to remove surface starch, then drain and refill with fresh cold water. Add 1 tablespoon of salt, then add ice to cool the bath. Soak the fries at least 30 minutes and up to 2 hours. This removes excess starch and helps achieve crispness.
4
Dry thoroughly
Drain the soaking water and spread the fries on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and prevent crisping. Let them air-dry a few minutes if needed.

5
Heat oil for blanching
Pour the oil into a deep, heavy pot or deep-fryer, leaving at least 5 cm (2 in) headspace. Heat the oil to 325°F (163°C). Use a thermometer to maintain steady temperature.
6
Blanch (first fry)
Working in batches of no more than a single layer crowding, add a handful of dried fries to the 325°F oil. Fry for 3–4 minutes until they are pale, tender, and slightly opaque but not browned. Remove with a slotted spoon or spider into a tray lined with paper towels. Let the blanched fries rest at room temperature for at least 10 minutes (can be held up to 1 hour).
7
Heat oil for crisping
After all batches are blanched, raise the oil temperature to 375°F (190°C). Let the oil stabilize at this higher temperature.
8
Crisp (second fry)
Return the blanched fries to the hot 375°F oil in batches. Fry 2–4 minutes, turning if necessary, until golden brown and crisp. Avoid overcrowding—this drops the oil temperature and makes soggy fries.
9
Drain
Use a slotted spoon or spider to transfer fries to a wire rack set over a sheet pan or to paper towels to drain briefly. This prevents steaming and keeps them crisp.

10
Season immediately
While the fries are still hot, sprinkle with the recommended 1.5 teaspoons fine sea or kosher salt and the optional 1/2 teaspoon freshly ground black pepper. Toss gently to distribute evenly. If using, drizzle 1 teaspoon finishing oil or melted butter and toss once more for sheen and flavor.
11
Serve
Serve fries hot and crisp. Offer ketchup, mayonnaise, aioli, or other dipping sauces on the side. Leftovers can be reheated in a 400°F (200°C) oven or an air fryer for 5–10 minutes to recover crispness.