Fries Recipe
Make 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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Potatoes
For par-cook and crisping
Seasoning
Method
Potatoes
Wash and peel
Wash the potatoes under cold running water. Peel them if you prefer classic fries; leaving the skin on is fine for a more rustic fry.
Cut into fries
Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for uniform size so they cook evenly.
Soak
Place the cut fries in a large bowl and cover with 6 cups of cold water. Add ice if using. Soak for at least 30 minutes and up to 3 hours to remove excess starch (this improves crispness).
Drain and dry
Drain the fries into a colander, then spread them out on clean kitchen towels or paper towels and pat thoroughly dry. Any surface moisture will cause oil to spatter and reduce crispness.
For par-cook and crisping
Heat oil for blanching
Pour 3–4 cups vegetable oil into a heavy, deep pot or a deep fryer. Heat to 300°F (150°C). If you don't have a thermometer, heat over medium-low until oil forms small bubbles when a scrap of potato is added and it sizzles gently.
First (low) fry — par-cook
Working in batches to avoid crowding, add fries and fry for 4–6 minutes until they are softened and pale (not browned). Use a slotted spoon or spider to transfer fries to a wire rack or paper towels to drain. Let them cool for 10–20 minutes; you can refrigerate or freeze briefly to help set the outside.
Heat oil for crisping
Increase the oil temperature to 375°F (190°C). If using the same pot, allow it to come back up slowly and stabilize at temperature between batches.
Second (hot) fry — crisp
Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Avoid overcrowding. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain briefly.
Alternative oven method
If you prefer to avoid deep frying: toss dried potato sticks with 2 tablespoons neutral oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet and bake at 450°F (230°C) for 20–30 minutes, flipping once, until golden and crisp. Note that results differ from deep-frying but still yield crisp fries when spread out and not crowded.
Seasoning
Season immediately
While fries are still hot and just removed from the oil, sprinkle with 1 1/2 teaspoons fine sea salt and 1/2 teaspoon black pepper, tossing gently to distribute. Add optional garlic powder and smoked paprika if using, and toss again so the seasonings adhere to the oil on the fries.
Serve
Serve fries immediately for best texture. Offer ketchup, mayonnaise, aioli, or other dipping sauces on the side.