French Fries Recipe
Make French 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
Frying
Seasoning
Method
Potatoes
- 1
Wash and peel
Rinse the russet potatoes under cold running water. Peel them if you prefer classic fries (leave skin on for a more rustic fry).
- 2
Cut into fries
Cut each potato into 1/3-inch to 1/2-inch thick sticks: slice lengthwise into 1/2-inch slabs, then stack and cut into uniform sticks. Aim for even sizes so they cook uniformly.
- 3
Soak to remove starch
Place the cut fries into a large bowl and cover with cold water (about 2 liters). Submerge completely and soak for 30 minutes up to 2 hours. For crisper fries, refrigerate and add 1 cup ice to keep water cold during longer soaks.
- 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 to spatter and will prevent crisping. Let air-dry 10 minutes after towel-drying.
Frying
- 5
Heat the oil
Pour 1.5 liters of vegetable or peanut oil into a heavy, deep pot or a deep fryer, leaving at least 3 inches headspace. Heat oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat over medium until a small piece of potato sizzles gently.
- 6
First (blanch) fry
Working in batches (do not overcrowd), add a single layer of dried fries to the oil and cook for 4–5 minutes until softened and pale (no browning). Remove with a slotted spoon or spider to a tray lined with paper towels. Repeat with remaining fries. This step cooks the interior.
- 7
Rest between fries
Let the blanched fries rest at room temperature for 10–20 minutes (you can refrigerate briefly if needed). You may increase oil temperature during this rest to prepare for the final fry.
- 8
Heat oil for final fry
Raise the oil temperature to 375°F (190°C) for the second fry. Maintain this temperature while working in batches for crisping and browning.
- 9
Second (crisping) fry
Return blanched fries to the hot oil in small batches and fry 2–4 minutes, stirring gently or turning occasionally, until golden brown and crisp. Drain again on fresh paper towels or a wire rack set over a sheet tray.
- 10
Safety and storage note
If oil smokes or becomes dark, discard and replace. Cooled oil can be strained and stored for future use (if clean). Always let oil cool completely before handling or disposing.
Seasoning & Finish
- 11
Season while hot
Immediately after draining, sprinkle the fries evenly with the fine sea salt (about 2 tsp), half of the black pepper, and the optional garlic powder if using. Toss gently to coat while still very hot so the seasoning adheres.
- 12
Add herbs and final pepper
If using fresh parsley, sprinkle chopped parsley over the fries and toss. Finish with the remaining freshly ground black pepper to taste.
- 13