Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Seasoning
Frying
Method
Potatoes & Prep
- 1
Wash and peel (optional)
Rinse the russet potatoes under cold running water. Peel them if you prefer skinless fries; otherwise leave the skins on for texture and flavor.
- 2
Cut into fries
Trim the potato ends, then cut each potato into 1/3 inch to 1/2 inch thick sticks for classic fries. Try to keep pieces uniform so they cook evenly.
- 3
Rinse and soak
Place the cut potato sticks into a large bowl and cover with 4 cups cold water. Swirl and rinse off excess starch, then add 1 cup ice to keep the water cold. Soak for at least 30 minutes, up to 2 hours. This step removes surface starch and yields crispier fries.
- 4
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggy fries. Let air-dry for 10 minutes if needed.
Frying
- 5
Heat oil
Pour 4 cups (about 1 quart) neutral oil into a heavy pot or deep fryer, leaving at least 3 inches of headspace. Attach a deep-fry or candy thermometer. Heat oil to 325°F (163°C) for the first fry (blanch).
- 6
First fry (blanch)
Working in batches of about a handful (do not crowd), gently lower dried potato sticks into the oil. Fry for 3 to 4 minutes until soft and pale golden but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining potatoes. Allow blanched fries to cool for 10–15 minutes; you can refrigerate briefly if making ahead.
- 7
Increase oil temperature
Raise oil temperature to 375°F (190°C) for the second fry (crisping). Let the oil come to temperature between batches.
- 8
Second fry (finish)
Return the blanched potatoes to the hot oil in batches. Fry 2 to 4 minutes, turning occasionally, until they turn golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 9
Season and serve
While still hot, immediately sprinkle the fries with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (adjust salt to taste). Toss gently to distribute seasoning. Serve hot, fresh to order with your choice of ketchup, mayo, or other dipping sauces.
- 10
Safety & storage notes
Do not leave hot oil unattended. Let oil cool completely before disposing or storing. Leftover cooked fries can be refrigerated for up to 2 days but will lose crispness; reheat in a 425°F (220°C) oven for 8–10 minutes on a wire rack to restore some crispness.
