Hand-cut Fries Recipe

Time1h 15m

Serves2

Make Hand-cut 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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1
Wash and trim
Scrub the russet potatoes under cold running water to remove dirt. Trim any blemishes or eyes with a paring knife, leaving the skin on for texture and flavor.
2
Cut into fries
Place one potato on a cutting board. Trim a thin slice from one side so the potato sits flat. Cut lengthwise into 1/2-inch thick slabs, stack slabs if needed, then cut lengthwise again into 1/2-inch batons. Repeat with remaining potato, aiming for uniform thickness for even cooking (about 1/2-inch width).

3
Rinse
Place the cut fries in a large bowl and cover with cold water. Swirl and drain the cloudy water. Repeat rinsing until the water runs much clearer (2–3 rinses).
4
Salted ice soak
Refill the bowl with 6 cups cold water, add 1 tablespoon kosher salt and 1 cup ice. Submerge the fries and soak 30–45 minutes (or up to 2 hours refrigerated). This removes surface starch, firms the fries and improves crispness.
5
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — any surface moisture will cause oil to spatter and prevent crisping. Let air-dry 10 minutes while heating oil if possible.

6
Heat oil
Pour about 6 cups of oil into a deep heavy pot or deep-fryer (oil should come up about 2–3 inches but leave room so it won't overflow). Heat oil to 325°F (160°C) for the first blanch fry. Use a thermometer to maintain temperature.
7
First blanch (cook through)
Working in small batches (do not overcrowd), gently lower a portion of the dried fries into the 325°F oil. Cook 4–5 minutes until the fries are softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining fries.
8
Rest
Let the blanched fries rest 10 minutes. For best results, you can refrigerate them uncovered for 15–30 minutes to dry further, or proceed immediately to the final fry.
9
Increase heat
Raise oil temperature to 375°F (190°C) for the final crisping fry. Maintain steady temperature between batches.
10
Final fry (crisp)
Return fries to the hot 375°F oil in small batches and fry until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd; overcrowding lowers oil temperature and produces soggy fries.
11
Drain and season
Use a slotted spoon or spider to transfer fries to a wire rack or paper towels to drain briefly. Immediately sprinkle with fine sea salt to taste and, if using, a light dusting of black pepper and/or garlic powder while fries are hot so seasonings adhere.
12
Serve
Serve hot for best texture. Offer ketchup, mayo, or preferred dipping sauces on the side.