Fries Recipe
Make Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoning and frying
Method
Potatoes
Wash and cut
Wash the russet potatoes thoroughly under cold running water to remove dirt. Leave the skin on or peel according to preference. Cut each potato into 1/4- to 3/8-inch (about 6–9 mm) sticks: halve the potato lengthwise, place flat side down, slice lengthwise into planks, then stack and slice into sticks of even thickness.
Soak
Place the cut potato sticks in a large bowl and pour in about 6 cups cold water so they are fully submerged. Soak for at least 30 minutes and up to 2 hours to remove excess starch. For best texture, change the water once if soaking longer than 1 hour. Optionally, add ice to create an ice bath to keep potatoes crisp.
Dry
Drain the potatoes in a colander and rinse briefly under cold water. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Remove as much surface moisture as possible to avoid oil splatter and to promote crisping.
Seasoning and frying
Heat the oil (first blanch)
Pour about 3 to 4 cups of neutral oil into a heavy-bottomed pot or deep fryer. Clip a thermometer to the side and heat the oil to 300°F (150°C). If you don't have a thermometer, heat until oil is shimmering but not smoking.
Blanch the fries
Working in batches to avoid crowding, add a portion of the dried potato sticks to the oil and fry at 300°F (150°C) for 4–5 minutes. The fries should be cooked through but pale and not browned. Use a slotted spoon or spider to transfer the blanched fries to a wire rack or paper towels to drain. Repeat until all fries are blanched.
Increase oil temperature
Raise the oil temperature to 375°F (190°C). Allow the oil to come to full heat between batches so the fries crisp quickly during the second fry.
Crisp the fries (second fry)
Return the blanched fries to the hot oil in batches. Fry for 2–3 minutes or until they turn golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Immediately season with fine sea salt while hot so it adheres. If using pepper, garlic powder, or smoked paprika, sprinkle lightly and toss gently to coat.
Serve
Serve the fries hot alongside ketchup, mayo, or your preferred dipping sauce. For best texture, serve immediately. Leftover fries can be reheated in a hot oven (425°F/220°C) on a baking sheet for 5–7 minutes to re-crisp.
Safety and storage
Let oil cool completely before disposing or storing. Store cooled, cooked fries in an airtight container in the refrigerator for up to 2 days; reheat in the oven as noted. Do not leave fried food at room temperature for extended periods.