French Fries Recipe
Make French Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & prep
Frying oil & seasoning
Optional flavorings
Method
Potatoes & prep
Wash and peel the potatoes (peeling optional). Cut each potato into 1/4‑inch to 3/8‑inch thick sticks: halve lengthwise, then slice each half lengthwise and cut into uniform fries. Aim for consistent thickness for even cooking.
Place the cut fries in a large bowl and cover with the cold water. Swirl and let soak at least 30 minutes, up to 2 hours. This removes surface starch and helps crispness.
After soaking, drain the potatoes and rinse briefly under cold running water. Optional: transfer to an ice bath (cold water + ice) for 5 minutes to firm them; drain again.
Thoroughly dry the fries using clean kitchen towels or paper towels. Removing surface moisture is essential to prevent oil splatter and to get crisp fries.
Frying oil & seasoning
Heat the oil in a heavy pot or deep fryer to 325°F (163°C). If you do not have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.
Working in batches (do not overcrowd), blanch the fries in the 325°F oil for 3–4 minutes until they are softened but not browned. They should be limp and pale. Use a slotted spoon to transfer fries to a baking sheet lined with paper towels to drain and cool for 5–10 minutes.
Increase the oil temperature to 375°F (190°C). Again work in batches and fry the blanched fries for 2–3 minutes until golden brown and crisp.
Remove fries with a slotted spoon or spider and transfer to a paper towel–lined tray. Immediately sprinkle with kosher salt (use the 2 tsp) and a little freshly ground black pepper while they are hot so seasoning adheres.
If using optional finishing salt or herbs: right after frying, toss fries with fine sea salt, chopped parsley, and/or the optional garlic powder and smoked paprika for a flavored variation. Start with small amounts and adjust to taste.
Serve hot. Keep fries in a single layer and serve immediately for best texture. If holding briefly, keep in a 200°F (95°C) oven on a baking sheet in a single layer to retain crispness.
Safety & tips
Always monitor hot oil and never leave unattended. Use a thermometer to maintain oil temperature. Dry fries completely before frying to minimize splatter.
Do not overload the fryer — overcrowding lowers oil temperature and results in soggy fries. Fry in small batches for consistent results.