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
Blanching & Frying
Finishing
Method
Potatoes & Prep
- 1
Peel and cut
Wash and peel the russet potatoes. Slice each potato into 1/4-inch (about 6 mm) sticks: cut the potato into 1/4-inch slabs, stack and slice into sticks, then trim ends to even length.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Fill the bowl with cold water (about 1600 ml) and add ice cubes. Soak the potatoes for at least 30 minutes, up to 2 hours, to firm them and remove additional starch. Drain and pat completely dry with clean kitchen towels or paper towels before frying.
Blanching & Frying
- 3
Heat oil for blanching
Pour about 1.5 liters (1500 ml) of vegetable oil into a heavy pot or deep fryer, leaving at least 5 cm headspace. Heat the oil to 325°F (163°C). Use a thermometer for accuracy.
- 4
First fry (blanch)
Working in batches to avoid crowding, add a single layer of dried potato sticks to the 325°F oil. Fry each batch for 4–5 minutes until the exterior is set but not browned (the fries will be pale and soft). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Sprinkle 1/2 tsp of the listed salt evenly over the fries while warm. Allow all batches to cool to room temperature (about 10–15 minutes).
- 5
Increase oil temperature
After all batches are blanched and cooled, raise the oil temperature to 375°F (190°C) for the final fry.
- 6
Second fry (crisp)
Fry the blanched fries in batches at 375°F for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the fryer; work in small batches so the oil temperature stays consistent. Remove fries with a slotted spoon and place on a wire rack or paper towels to drain briefly.
Finishing
- 7
Season and serve
Immediately after the final fry, sprinkle the fries evenly with the remaining 1/2 tsp fine salt (and optional 1/2 tsp black pepper if using). Toss gently to distribute seasoning. If desired, garnish with 1 tablespoon chopped fresh parsley. Serve hot.
- 8
Notes: Ensure potatoes are thoroughly dried before frying to avoid dangerous oil splatter. Work in batches and monitor oil temperature with a thermometer for consistent results. Total salt amounts can be adjusted to taste.
