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 ingredients
Frying oil & finishing
Optional seasonings & serving
Method
Prep — wash, cut, and soak
Cut into frites
On a cutting board, cut each potato into 1/3 to 1/2-inch thick sticks: slice the potato lengthwise into 1/3–1/2-inch slabs, stack a few slabs, then cut lengthwise into uniform sticks. Aim for consistent size so they cook evenly. Total yield should be approximately 2 pounds of cut potatoes.
Soak to remove starch
Place the cut potatoes in a large bowl and cover with the cold water and ice cubes. Soak for at least 30 minutes, preferably 1 hour. This removes surface starch and prevents fries from sticking and helps them crisp.
Drain and dry
After soaking, drain the potatoes in a colander and rinse under cold water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Moisture will cause oil splatter and reduce crispness.
Frying — two-stage method for crispness
First fry (blanch)
Pour the oil into a heavy-bottomed saucepan or Dutch oven to a depth of about 2–3 inches (about 4 cups). Attach a thermometer and heat the oil to 325°F (163°C). Working in batches (do not overcrowd), add a handful of dried fries and cook for 3–4 minutes until the exterior is set but the fries are still pale and flexible. Remove with a slotted spoon and drain on a wire rack placed over a baking sheet or on paper towels. Repeat until all fries are blanched.
Rest between fries
Let the blanched fries rest for 10–20 minutes. This step helps moisture equalize and yields a crisper final fry.
Second fry (crisp)
Heat the oil to 375°F (190°C). Working in batches again, fry the blanched fries for 2–3 minutes or until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and place on a wire rack; immediately sprinkle each batch with fine salt while oil is still on the surface so it adheres.
Seasoning & serve