Hand Cut Recipe
Make Hand Cut Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hand-Cut Fries
Method
Hand-Cut Fries
Wash and cut
Scrub the potatoes well under cold running water to remove dirt. Leave the skins on for texture and flavor or peel if preferred. Trim a small slice from one side of each potato so it sits flat on the cutting board. Cut each potato into 1/2-inch thick slabs, then stack slabs and slice into 1/2-inch sticks to form fries. Try to keep them uniform for even cooking.
Soak to remove starch
Place the cut fries in a large bowl and cover with cold water (about 1 liter). Stir in 1 teaspoon kosher salt. Let soak for at least 30 minutes, or up to 2 hours in the refrigerator. This draws out excess starch and helps fries become crispier.
Dry and toss with cornstarch
Drain the soaked fries and lay them out on clean kitchen towels or paper towels. Pat them completely dry — removing surface moisture is critical. Transfer to a dry bowl and sprinkle 1 tablespoon cornstarch and 1 teaspoon black pepper over the fries. Toss gently until evenly coated.
First fry (blanch)
Heat about 1 cup of oil in a heavy-bottomed skillet or a deep pot to 325°F (160°C). If you don't have a thermometer, heat over medium and test with one fry — it should slowly bubble. Working in batches to avoid crowding, fry the fries for 4–5 minutes until soft and pale, not browned. Use a slotted spoon to transfer fries to a paper towel–lined tray and let them rest for 10 minutes.
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). When hot, fry the rested fries in batches for 2–3 minutes until golden brown and crisp. Drain on fresh paper towels.
Season and serve
While still hot, sprinkle the fries with the remaining 1 teaspoon fine sea salt and toss gently to distribute. If using, sprinkle minced fresh parsley for color and aroma. Serve immediately.