French Fries Recipe
Make French Fries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the potatoes
For blanching and drying
For frying
Optional seasoning (finish)
Method
For the potatoes
- 1
Prep and cut
Wash and peel the russet potatoes (peel optional). Trim the ends. Cut each potato into 1/4 to 3/8-inch thick sticks: halve lengthwise, then slice each half into even planks, then stack and cut into fries. Aim for uniform size for even cooking (about 1/4–3/8 inch wide).
- 2
Rinse and soak
Place the cut fries in a large bowl and cover with 6 cups cold water. Swirl and rinse until the water is cloudy, then drain and refill with fresh cold water. Soak for at least 30 minutes, preferably 1–2 hours (or refrigerate and soak up to 8 hours). For crisper fries, add 1 cup ice to the soaking water for the last 10 minutes to firm the starches.
For blanching and drying
- 3
Blanch (par-cook)
Drain the soaked fries and pat lightly with a towel. In a large pot, bring 6 cups water and 1 tablespoon kosher salt to a simmer (not a full rolling boil) over medium-high heat. Add fries in a single layer (work in two batches if needed). Simmer gently for 3–4 minutes until the fries are just tender but still hold shape (they will be pale and not browned). Use a slotted spoon to transfer fries to an ice bath (if using) to stop cooking, or spread on a baking sheet to cool. Let cool completely for at least 10 minutes.
- 4
Dry thoroughly
Drain and transfer the blanched fries to clean kitchen towels or paper towels. Pat very dry—moisture on the surface will cause oil to splatter and prevent crisping. For best results, let them air-dry on a tray for 15–20 minutes or refrigerate uncovered for 20–30 minutes to dry further.
For frying
- 5
First fry (low temperature)
Pour 4 cups neutral oil into a heavy-bottomed Dutch oven or deep fryer and heat to 300°F (150°C). If you don't have a thermometer, heat over medium and test with a single fry—small steady bubbles should form. Fry the dried fries in batches (do not overcrowd) for 4–6 minutes until they are soft and beginning to look dry but not browned. Remove with a slotted spoon and drain on paper towels or a wire rack.
- 6
Rest between fries
Let the first-fry potatoes rest for at least 10 minutes (this helps create a fluffy interior). You can hold them at room temperature while you finish other batches.
- 7
Second fry (high temperature)
Increase oil temperature to 375–400°F (190–205°C). Fry the potatoes a second time in batches for 1.5–3 minutes until golden brown and crisp. Work quickly and watch closely—they will brown fast. Remove to a wire rack or paper towels to drain excess oil.
- 8