French Fries Recipe
Make French 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 & Seasoning
Soak & Par-cook
Frying
Finishing
Method
Potatoes & Seasoning
- 1
Wash and cut
Wash potatoes thoroughly to remove dirt. Leave skin on or peel as desired. Cut each potato into 1/4- to 3/8-inch thick sticks (about 6–8 mm) for classic fries. Try to keep pieces uniform in size for even cooking.
- 2
Rinse
Place cut fries in a large bowl and rinse under cold running water, tossing, until the water runs much clearer (about 1–2 minutes). This removes surface starch and helps prevent clumping.
Soak & Par-cook
- 3
Soak
Transfer the rinsed fries to a bowl of cold water (about 6 cups) with ice if available. Soak at least 30 minutes, up to 2 hours. Soaking removes additional starch and yields crisper fries.
- 4
Dry thoroughly
Drain the soaked fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry—any surface moisture will cause dangerous oil splatter and reduce crispness. Allow to air-dry 10 minutes if needed.
- 5
Par-cook (first fry) - method A: deep-fry
Heat oil in a deep pot or fryer to 300°F (150°C). Working in batches, add fries (do not overcrowd). Cook for 4–6 minutes until softened and pale (no browning). Remove with a slotted spoon to a tray lined with paper towels to drain and cool. Let fries rest 10–30 minutes; you may refrigerate for better texture.
- 6
Par-cook (alternate method: oven)
If you prefer not to deep-fry for the first cook, toss cut fries very lightly with 1 tablespoon neutral oil and spread on a baking sheet. Bake at 375°F (190°C) for 10–15 minutes until softened but not browned. Cool before final crisping.
Frying
- 7
Heat oil for final fry
If you par-cooked by deep-frying already, increase oil temperature to 375°F (190°C). For oven-par-cooked fries, heat oil to 375°F (190°C) as well. Use a thermometer and keep oil at steady temperature for even browning.
- 8
Final fry
Working in small batches, return par-cooked fries to the hot oil and fry 2–4 minutes until golden brown and crisp. Stir gently to ensure even coloring. Remove with a slotted spoon or spider and transfer to a paper towel–lined tray to drain briefly.
Finishing
- 9
Season
While fries are still hot, immediately sprinkle with finishing salt and, if using, the minced fresh parsley. For more flavor, add the garlic powder, onion powder, kosher salt, and black pepper listed in the Potatoes & Seasoning section to taste either before par-cook (lightly) or right after the final fry so the seasonings adhere.
- 10
Serve
Serve fries hot with ketchup, mayo, aioli, or your preferred dipping sauces. Enjoy immediately for best texture.
- 11
Safety & storage
Allow oil to cool fully and store safely. Leftover cooked fries can be refrigerated in an airtight container for up to 3 days and re-crisped in a 425°F (220°C) oven for 5–8 minutes.