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 & Prep
Blanching & Frying Oils
Seasoning
Method
Potatoes & Prep
Peel and cut
Peel the russet potatoes (leave skin on if you prefer rustic fries). Cut each potato into 1/4 - 3/8 inch (6–9 mm) thick sticks for classic fries. Try to keep pieces uniform for even cooking.
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Fill the bowl with cold water and add a handful of ice. Soak for at least 30 minutes, up to 2 hours, to further remove starch and firm the potatoes. If soaking longer, keep refrigerated.
Drain and dry
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry — this prevents dangerous oil splatter and helps the fries crisp. Let rest 10 minutes to air-dry further if needed.
Blanching & Frying Oils
Heat oil for blanching
Pour the frying oil into a large, heavy pot or deep fryer, leaving at least 3 inches (7–8 cm) headspace. Attach a thermometer and heat the oil to 300°F (150°C). Use medium heat to avoid overshooting.
First fry (blanch)
Working in batches (do not overcrowd), add a handful of dry fries to the oil and fry for 4–6 minutes until the potatoes are softened but not colored — they should be limp and pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries. Allow blanched fries to cool for 10–15 minutes (they can be chilled for up to a day at this point).
Heat oil for crisping
Increase the oil temperature to 375°F (190°C). Ensure it stabilizes before the second fry.
Second fry (crisp)
Fry the blanched, cooled fries in batches for 2–4 minutes, until golden brown and crisp. Stir gently to ensure even coloring. Remove to a wire rack or paper towels to drain. Immediately season.
Seasoning
Season and serve
While fries are hot, sprinkle with kosher salt to taste (start with about 1 tsp for the batch). Add black pepper and, if using, garlic powder. Toss lightly to distribute seasonings. Finish with chopped fresh parsley if desired. Serve immediately with ketchup or your preferred dipping sauce.