Hand Cut Fries Recipe
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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Potatoes & Prep
Seasoning & Finish
Frying
Method
Potatoes & Prep
- 1
Select and scrub
Choose 2 lbs of russet potatoes (about 2–3 medium). Rinse and scrub them under cold running water to remove dirt. Leave the skin on for extra texture or peel if desired.
- 2
Hand-cut fries
Trim the ends of each potato so they sit flat. Cut each potato lengthwise into 1/2-inch slabs, stack a few slabs and cut into 1/2-inch sticks to make classic hand-cut fries. Aim for consistent thickness so they cook evenly.
- 3
Soak to remove starch
Place the cut fries into a large bowl and cover with 6 cups of cold water and 1 cup of ice. Soak for at least 30 minutes, up to 2 hours. This removes surface starch and helps achieve crispy fries. If short on time, soak 15 minutes — results will be slightly less crisp.
- 4
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevents crisping. Let air-dry for 10 minutes while you heat the oil.
Frying
- 5
Heat oil for blanching (first fry)
Pour 4 cups of neutral oil into a heavy-bottomed pot or Dutch oven. Heat oil over medium heat to 300°F (150°C). If you don’t have a thermometer, heat until a small cube of bread browns very slowly after 60–90 seconds.
- 6
Blanch fries
Working in batches (do not overcrowd), add a single layer of dried fries to the hot oil and cook for 4–5 minutes until the potatoes are softened but not browned. Use a slotted spoon to transfer to a wire rack set over a baking sheet, or to paper towels, to drain. Repeat with remaining fries.
- 7
Increase heat for crisping (second fry)
Raise the oil temperature to 375°F (190°C). Let it stabilize at temperature between batches.
- 8
Crisp the fries
Again working in batches, return the blanched fries to the hot oil and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with 1 tablespoon salt while fries are hot to help it adhere.
Seasoning & Finish
- 9
Season and serve
After the fries are drained and still hot, sprinkle with the remaining seasoning: 1 teaspoon freshly ground black pepper and 1 teaspoon garlic powder if using. Toss gently to distribute. Finish with 1 tablespoon finely chopped fresh parsley if desired. Taste and adjust salt to preference.
- 10
Serve immediately while hot and crisp. Offer ketchup, mayonnaise, aioli, or your preferred dipping sauces on the side.
