Papas Fritas Recipe

Time1h 10m

Serves4

Make Papas Fritas 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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1
Peel and cut
Peel the russet potatoes (leave skin on if you prefer rustic fries). Cut them into uniform sticks about 1/3 inch (8 mm) thick so they cook evenly.
2
Rinse and soak
Place the cut potatoes 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 ice cubes if using. Soak for at least 30 minutes, up to 2 hours. This step helps make the fries crisp.
3
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevent crisping.

4
Heat oil for blanching
Pour the oil into a heavy-bottomed pot or deep fryer so there is enough to fully submerge the fries but not exceed 2/3 of the vessel. Heat the oil to 160°C (320°F). Use a thermometer to monitor temperature.
5
First fry (blanch)
Working in batches (do not overcrowd), add a portion of dried potato sticks to the oil and fry for 4–5 minutes until they are pale, softened, and beginning to look slightly dry at the surface but not browned. Remove with a slotted spoon or spider to a wire rack or tray lined with paper towel. Let the blanched fries rest for at least 10 minutes; you can refrigerate them for up to an hour to hold.
6
Heat oil for final fry
Increase the oil temperature to 190°C (375°F). Allow it to come to a steady temperature before proceeding.
7
Second fry (crisp)
Fry the blanched fries in batches again for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain briefly on a wire rack or paper towel.

8
Season immediately
While the fries are still hot, sprinkle the kosher salt evenly over them so the salt adheres. Add black pepper and garlic powder if using. Toss gently to distribute seasoning.
9
Garnish and serve
If desired, sprinkle finely chopped fresh parsley over the fries for color and a fresh note. Serve immediately with condiments of your choice (ketchup, aioli, etc.).