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
Frying & Seasoning
Method
Potatoes & Prep
- 1
Wash and peel the russet potatoes. Cut each potato into evenly sized sticks about 1/3 to 1/2 inch (8–12 mm) thick. For very crisp fries, aim for uniform thickness so they cook evenly.
- 2
Place the cut fries in a large bowl and cover with cold water. Stir in 1 tablespoon kosher salt. Refrigerate and soak for at least 30 minutes and up to 2 hours. For best texture, soak 1–2 hours to remove excess starch.
- 3
About 15 minutes before frying, prepare an ice bath (bowl of cold water with ice cubes). Drain the potatoes from the soaking water and transfer them to the ice bath for 5 minutes to firm the exterior, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and reduce crispness.
Frying & Seasoning
- 4
Pour the vegetable or peanut oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat the oil over medium heat until it registers 325°F (163°C) on a deep-fry thermometer. If you don't have a thermometer, test by dipping the end of a wooden spoon — steady bubbling should appear but not vigorous splattering.
- 5
Working in batches (do not overcrowd), add a portion of the dried fries to the oil and blanch-fry for 3–4 minutes until the fries are soft but not browned. The oil temperature will drop slightly; keep it around 300–325°F. Remove fries with a slotted spoon or spider and transfer to a wire rack or paper towels to drain. Let blanched fries cool for at least 10 minutes. Repeat until all fries are blanched.
- 6
Increase the oil temperature to 375°F (190°C). When the oil has reached temperature, fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Stir gently during frying to promote even browning.
- 7
Remove the fries with a slotted spoon and transfer to a rack or paper towels. Immediately sprinkle with 1 teaspoon kosher salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and, if using, 1/2 teaspoon garlic powder. Toss lightly to distribute seasoning. Finish with chopped fresh parsley if desired.
- 8
Serve hot alongside your preferred condiments (ketchup, aioli, mustard). For best results, keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches so they stay crisp.