Large French Fry Recipe
Make Large French Fry 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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Extras
Method
Extras
- 1
Prepare potatoes
Wash and scrub 3 Russet potatoes. Peel if desired, then cut into even sticks about 1/2 inch (1.25 cm) thick.
- 2
Soak and dry
Place cut potatoes in cold water for 30-60 minutes to remove surface starch. Drain, rinse briefly, and pat completely dry.
- 3
Coat with cornstarch
Toss the dried potato sticks with 2 tablespoons of cornstarch to lightly coat; shake off excess.
- 4
Heat oil
Add peanut oil to a heavy pot or Dutch oven to a depth of about 3 inches and heat to 325°F (165°C). Monitor temperature with a thermometer.
- 5
Blanch fries
Fry potatoes in batches at 325°F (165°C) for 4-5 minutes until pale and flexible. Do not brown. Remove with a slotted spoon and drain on a rack or paper towels.
- 6
Second fry for crispness
Increase oil temperature to 375°F (190°C). Fry batches again until golden brown and crisp, about 2-3 minutes per batch. Drain well.
- 7
Season
While hot, sprinkle with sea salt, black pepper, garlic powder, and paprika. Toss to coat evenly. Serve immediately.
