French Fries Recipe
Make French Fries 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 & Prep
Frying & Seasoning
Finishing (optional)
Method
Potatoes & Prep
Rinse
Place cut fries in a large bowl and rinse under cold running water, tossing, until the water runs clear. This removes surface starch and prevents fries from sticking.
Soak
Transfer rinsed fries to a bowl with 1.5 liters of cold water. Add ice if available to keep water very cold. Soak at least 30 minutes, preferably 1–2 hours. For best results, you may soak up to 24 hours in the refrigerator, covered.
Dry
Drain the soaked fries thoroughly and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to spatter and make fries less crisp.
Frying & Seasoning
Heat oil
Pour 1.25 liters of neutral oil into a large, heavy pot or Dutch oven to a depth of about 3–4 inches (enough to submerge fries without crowding). Attach a deep-fry or candy thermometer. Heat oil to 325°F (160°C) for the first fry.
First fry (blanch)
Working in batches (do not overcrowd), add a single layer of dried fries to the oil. Fry for 3–4 minutes until the exterior is set and pale golden but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or to paper towels. Let fries rest for 10 minutes.
Increase heat
Increase oil temperature to 375°F (190°C) for the second fry to crisp and brown the fries.
Second fry (crisp)
Return fries to the hot oil in batches and fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels immediately.
Season
While still hot, sprinkle fries evenly with 2 tsp kosher salt, 1/2 tsp black pepper, and the optional 1/2 tsp garlic powder and 1/2 tsp paprika if using. Toss gently to coat so seasoning adheres.
Finishing (optional)