Fries Recipe

Time1h 10m

Serves4

Make Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Choose and wash
Select 4 medium russet potatoes (about 2 to 2.5 lb / 900–1100 g total). Rinse under cold water to remove dirt. If you prefer skinless fries, peel the potatoes; otherwise leave skins on for texture and flavor.
2
Cut into fries
Trim the ends, then cut each potato into uniform sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for consistent size so fries cook evenly.
3
Rinse and soak
Place cut fries in a large bowl and cover with cold water. Rinse by swishing, then drain and refill with fresh cold water. Soak the fries at least 30 minutes, up to 2 hours (or overnight in the fridge) to remove excess starch. For quicker crisping, add 1 cup ice to the soaking water to keep them cold.
4
Dry thoroughly
After soaking, drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels and pat very dry. Moisture on the surface will cause oil to splatter and reduce crispness.

5
Heat oil
Pour about 1.5 liters of neutral oil into a heavy-bottomed pot or deep fryer, filling to no more than two-thirds full. Attach a thermometer. Heat oil to 325°F (163°C) for the first (blanch) fry.
6
First fry (blanch)
Working in batches of 6–8 ounces (so the oil temperature doesn’t drop too much), add fries to the oil and cook for 4–6 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain. Repeat with remaining fries.
7
Rest
Let the blanched fries cool for 10–20 minutes. You can refrigerate them uncovered for crisper results if preparing ahead (up to a few hours). Meanwhile, increase oil temperature to 375°F (190°C) for the final fry.
8
Second fry (crisp)
Fry the batches again at 375°F (190°C) for 2–4 minutes, or until golden brown and crisp. Work quickly but carefully; they will brown fast. Transfer fries with a slotted spoon to a paper towel-lined tray or wire rack to drain excess oil.
9
Season
While fries are still hot, immediately sprinkle with kosher salt (about 2 tsp total) and freshly ground black pepper to taste. If using, also toss with 1/2 tsp garlic powder and 1/2 tsp paprika for extra flavor. Toss gently to coat evenly.
10
Serve
Serve fries hot for best texture. Offer ketchup, mayonnaise, aioli, or other dipping sauces alongside.