Hand Cut Fries Recipe

Time1h 15m

Serves4

Make Hand Cut 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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1
Wash and peel
Rinse the russet potatoes under cold water. Peel them if you prefer skinless fries; leave the skin on for more texture and flavor. Pat dry with a clean towel.
2
Hand-cut into fries
On a cutting board, trim a thin slice from one long side of each potato so it sits flat. Cut each potato lengthwise into 1/3"–1/2" thick slabs, then stack a few slabs and slice lengthwise into 1/3"–1/2" sticks to form classic hand-cut fries. Keep sizes consistent for even cooking.
3
Rinse and soak
Place the cut fries in a large bowl and cover with cold water. Swirl to release starch, then drain and refill. Soak the fries in cold water with ice for at least 30 minutes (up to 2 hours). This removes surface starch and yields crisper fries.
4
Dry thoroughly
After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry — moisture on the surface will cause oil to splatter and prevent proper crisping.

5
Heat oil
Pour about 1.5 cups of neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches of headspace. Clip a thermometer to the pot. Heat the oil to 325°F (160°C) for the first cook. If you do not have a thermometer, test with a small piece of potato — it should form bubbles vigorously but not brown quickly.
6
First fry (blanch)
Working in small batches (do not overcrowd), add fries to the oil and cook for 4–5 minutes until tender and pale golden but not crispy. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan. Allow fries to cool for 10–15 minutes; you can refrigerate briefly to finish later.
7
Raise oil temperature
Increase the oil temperature to 375°F (190°C) for the final fry. Let the oil fully return to temperature between batches.
8
Second fry (crisp)
Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towel-lined sheet pan to remove excess oil.

9
While the fries are still hot, immediately season with kosher salt to taste (the recipe amount listed is a guideline). Add ground black pepper and garlic powder if using, tossing gently to coat evenly. Sprinkle with chopped parsley if desired and serve immediately.