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
Preparation
Frying
Seasoning
Optional Finishes
Method
Potatoes
Wash and peel (optional)
Rinse the russet potatoes under cold running water. Peel them if you prefer classic skinless fries; leave the skin on for a more rustic fry. Pat dry with a clean kitchen towel.
Cut into fries
Cut each potato lengthwise into 1/2-inch thick planks, then stack and cut those planks into 1/2-inch wide sticks so that fries are uniformly sized for even cooking. Aim for roughly 1/2" x 1/2" x 3" pieces.
Preparation
Rinse and soak
Place the cut fries into a large bowl and cover with cold water. Swirl and rinse to remove surface starch until the water runs clearer. Drain once and refill with fresh cold water and add ice to keep it cold. Soak for 30 minutes to 2 hours (longer soaking up to 2 hours removes more starch and yields crisper fries).
Dry thoroughly
After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to spit and will reduce crispness.
Frying
Heat oil for blanching
Pour the neutral oil into a heavy-bottomed pot or deep fryer so there is at least 3–4 inches of oil but do not overfill. Heat the 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 when added.
First fry (blanch)
Working in small batches (to avoid dropping the oil temperature), carefully lower a portion of the dried fries into the 300°F oil. Cook 4–6 minutes until the fries are soft and pale, not browned. Use a slotted spoon or spider to remove them and drain on a wire rack or paper towels. Repeat until all fries are blanched.
Increase heat for crisping
Raise the oil temperature to 375°F (190°C). Allow the oil to come back up to temperature between batches.
Second fry (crisp)
Return the blanched fries to the hot 375°F oil in small batches and fry for 2–4 minutes until they turn golden brown and crisp. Remove with a slotted spoon or spider and immediately transfer to a wire rack or paper towels to drain briefly.
Seasoning
Salt and pepper
While the fries are hot, sprinkle them evenly with fine sea salt (to taste) and the freshly ground black pepper. Toss gently to coat so seasoning adheres to the hot surface.
Optional finishes
If using, toss hot fries with chopped fresh parsley and grated Parmesan for a garlic-Parmesan style finish, or sprinkle garlic powder and additional salt for extra flavor. Adjust amounts to taste.