French Fries Plain Recipe
Make French Fries Plain Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Seasoning
Frying
Method
Potatoes & Prep
Cut into fries
Trim the potato ends. Cut each potato in half lengthwise, then place the flat side down and slice into 1/4- to 1/2-inch thick sticks for classic fries. Aim for uniform thickness so they cook evenly.
Soak to remove starch
Place the cut fries into a large bowl and cover with cold water (about 2 liters). Agitate gently, then let soak for at least 30 minutes and up to 2 hours. For best results, chill in the refrigerator and add a few ice cubes to keep water cold. This removes surface starch and helps them crisp.
Dry thoroughly
Drain the fries in a colander and pat them very dry with clean kitchen towels or paper towels. Remove as much moisture as possible — wet fries will cause oil to spatter and become soggy.
First Fry (Blanch)
Heat oil for blanching
Pour oil into a heavy-bottomed pot or deep-fryer, filling to allow at least 4–5 inches of oil depth but not more than two-thirds full. Heat oil to 300°F (150°C). If you don’t have a thermometer, heat over medium-low until a small piece of potato sizzles gently without browning quickly.
Blanch the fries
Working in batches (do not overcrowd), add fries to the oil and cook for 4–6 minutes until they are softened and pale, not browned. Maintain the 300°F (150°C) temperature. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining batches.
Cool
Let the blanched fries rest for at least 10–20 minutes. You can refrigerate them briefly to speed cooling; this helps achieve a crisper final fry.
Second Fry (Crisping)
Heat oil for crisping
Increase the oil temperature to 375°F (190°C). If using a thermometer, wait until it reaches temperature. If not, the oil should shimmer and a small piece of bread will brown in about 60 seconds.
Finish the fries
Working in batches again, fry the blanched potatoes for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Do not overcrowd the fryer — overcrowding lowers oil temperature and yields soggy fries.
Drain and season
Use a slotted spoon or spider to transfer fries to a rack or paper towel-lined tray. Immediately sprinkle each batch with kosher salt (about 1/2 teaspoon per batch, totaling about 2 teaspoons) and black pepper if using. Toss gently to distribute seasoning.
Serving
Serve the fries hot and crisp. Offer condiments like ketchup or mayonnaise on the side if desired.
Storage note: Leftover fries will soften; re-crisp in a 425°F (220°C) oven for 5–8 minutes or in a hot skillet with a little oil for best results.