Basic Fries Recipe
Make Basic Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Soak & rinse
Seasoning
Finishing (optional)
Method
Prep potatoes
Wash and peel
Rinse the potatoes under cold running water. Peel if you prefer skin-off fries; otherwise scrub well to remove dirt and leave skin on.
Cut into fries
Slice each potato lengthwise into 1/4- to 1/3-inch (6–8 mm) thick planks, then stack and cut into uniform sticks. Aim for consistent size so they cook evenly.
Rinse and soak
Place cut fries in a large bowl and cover with cold water (about 1 liter for 2 potatoes). Swirl and rinse the starch off, then drain. Refill with fresh cold water and soak for at least 30 minutes, up to 2 hours. For crisper fries, add ice to make an ice bath and soak 30–60 minutes.
Drying
After soaking, drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—removing surface moisture is essential to avoid oil splatter and to get crispy fries. If time allows, let them air-dry for 10–15 minutes.
Frying
Heat oil
Pour about 1 cup of neutral oil into a heavy-bottomed skillet or a medium saucepan so it comes about 1/2–3/4 inch up the sides. Heat oil over medium-high until it reaches 325°F (160°C) for a two-stage fry. If you don't have a thermometer, test by dropping one small piece of potato; it should gently bubble and float.
First fry (blanch)
Working in batches to avoid overcrowding, add fries to the oil and cook for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let the oil return to temperature between batches.
Increase heat
Raise the oil temperature to 375°F (190°C). This higher temperature crisps the exterior. If using a thermometer, wait until it stabilizes at 375°F.
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Seasoning & finishing
While fries are still hot, sprinkle with kosher salt (and additional salt to taste if desired) and the freshly ground black pepper. If using, toss with chopped parsley for a fresh finish. Serve immediately.