Fries Recipe
Make 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
Par-cook (blanch) / Frying
Seasoning / Finish
Serving (optional)
Method
Potatoes
- 1
Wash and peel
Wash the potatoes under cold running water to remove dirt. Peel the potatoes if you prefer skinless fries; leave the skin on for a more rustic fry. Pat dry briefly with a clean towel.
- 2
Cut
Trim the ends of each potato, then cut each potato lengthwise into 1/2-inch to 3/4-inch thick planks. Stack planks and cut into 1/2-inch to 3/4-inch sticks (fries). Aim for consistent size so they cook evenly.
- 3
Rinse and soak
Place the cut fries in a large bowl and cover with cold water (about 1.5 L or enough to fully submerge). Rinse by swishing, then drain and refill. Soak the potatoes for at least 30 minutes, ideally 1–2 hours, or up to overnight in the refrigerator. This removes excess surface starch for crisper fries.
- 4
Optional cornstarch step
If using cornstarch for extra crispiness: drain the soaked fries and spread them on a clean kitchen towel or paper towels to remove most moisture. Toss the mostly dry fries in a large bowl with 2 tablespoons cornstarch until lightly and evenly coated. Shake off excess cornstarch and let rest 10 minutes so coating adheres.
Par-cook (blanch) / Frying
- 5
Heat oil for first fry (blanch)
In a heavy pot or deep fryer, pour enough neutral oil to reach about 3–4 inches depth (about 1–1.5 L for a medium pot). Attach a thermometer and heat the oil to 300°F (150°C).
- 6
First fry (blanch)
Working in batches to avoid overcrowding, gently lower fries into the 300°F (150°C) oil using a spider or slotted spoon. Blanch for 4–6 minutes until the fries are softened and pale (not browned). Remove to a wire rack or paper towel–lined sheet to drain. Let the blanched fries cool for at least 10 minutes; you can refrigerate for up to 1 hour to firm them up before final fry.
- 7
Heat oil for second fry (crisp)
Increase the oil temperature to 375–400°F (190–205°C). If using the same pot, allow the oil to come back up to temperature between batches.
- 8
Second fry (finish)
Fry the blanched fries in batches at 375–400°F (190–205°C) for 2–4 minutes until golden brown and crisp. Stir gently and flip as needed so they brown evenly. Do not overcrowd the pot — crowding lowers oil temperature and yields soggy fries.
- 9
Drain
Use a spider or slotted spoon to transfer fries to a wire rack set over a sheet pan or to paper towels to drain briefly. While still hot, immediately season with salt and a light sprinkle of black pepper so it adheres.
Seasoning / Finish
- 10
Toss and adjust seasoning
If you used cornstarch, toss the hot fries with 1 teaspoon neutral oil to give them a glossy finish and help additional seasoning stick. Sprinkle with the remaining salt and pepper to taste (the recipe lists 2 tsp salt and 1 tsp pepper total—start with half and adjust). For an herb finish, sprinkle chopped parsley over the fries.
- 11
Serve
Serve immediately while hot and crisp with ketchup, mayonnaise, or your preferred dipping sauces. Fries are best eaten within 10–15 minutes of frying for peak texture.