Medium Fries Recipe
Make Medium Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Method
Fries
Prepare potatoes
Wash and peel the russet potatoes (peeling optional if you prefer skins on). Trim the ends. Cut each potato into 1/3 inch (about 8 mm) sticks: slice lengthwise into 1/3" slabs, then stack and cut into even sticks. Aim for consistent size for even cooking.
Remove excess starch (soak)
Place the cut potato sticks in a large bowl of cold water as you work. When all are cut, transfer them to a bowl with 4 cups cold water and 1 cup ice. Soak for 30 minutes minimum (up to 2 hours) to remove surface starch and firm the potato. Stir occasionally.
Dry and toss with cornstarch
Drain the potatoes thoroughly in a colander. Spread them on clean kitchen towels or paper towels and pat as dry as possible. Transfer to a large bowl, sprinkle 1 tablespoon cornstarch over the fries, and toss gently to coat evenly. The light cornstarch coating helps crispness.
First fry — blanch
Pour vegetable oil (and canola oil if using) into a heavy pot or deep fryer to give 3–4 inches of oil. Heat to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently but not vigorously. Working in batches (do not crowd), lower a handful of fries into the oil and cook for 4–5 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining fries. Let the blanched fries rest for 10 minutes — you can refrigerate briefly to cool faster.
Second fry — crisp
Increase oil temperature to 375°F (190°C). When oil is hot, fry the blanched fries in batches for 2–3 minutes each until golden brown and crisp. Stir gently to ensure even coloration. Remove with a slotted spoon and drain on a wire rack or paper towels immediately.
Season
While still hot, give the fries a light spray of neutral oil or toss with the 1 tablespoon oil to help seasonings adhere. Sprinkle evenly with the 2 teaspoons fine sea salt and 1 teaspoon black pepper (adjust to taste) and toss to coat.
Serve
Serve immediately while hot and crisp. Yield is a medium-sized portion suitable for 2–3 people as a side or 1–2 people as a large snack.