French Fries Recipe
Make French 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 & Prep
Seasoning
Frying
Method
Potatoes & Prep
Choose and wash
Select firm, starchy russet potatoes (about 2 lb). Wash thoroughly under cold running water to remove dirt; do not peel if you prefer skin-on fries (peel optionally).
Cut into fries
Trim ends and cut potatoes into 1/4–1/2 inch (6–12 mm) sticks for classic fries. Try to keep sizes even so they cook uniformly.
Rinse and soak
Place cut fries in a large bowl and cover with 4 cups cold water. Rinse by agitating the fries with your hands until water runs clearer to remove surface starch. Drain and refill with fresh cold water, then add 1 cup ice. Soak at least 30 minutes, up to 2 hours. This removes excess starch and firms the fries for crispness.
Dry thoroughly
Drain the soaking water and spread the fries in a single layer on clean kitchen towels or paper towels. Pat completely dry. Excess moisture prevents proper frying and causes oil splatter.
Frying (Two-step method)
Heat oil for blanching
Pour 4 cups neutral oil into a heavy pot or deep fryer. Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a scrap of potato sizzles gently without browning immediately.
Blanch (first fry)
Working in small batches (do not overcrowd), lower dry fries into the 300°F oil and cook 4–6 minutes until they are softened and opaque but not browned. Use a slotted spoon to transfer blanched fries to a wire rack or paper towels to drain. Let cool 5–10 minutes. Repeat with remaining batches.
Increase oil temperature
Raise the oil temperature to 375°F (190°C). Allow it to come to temperature between batches; maintaining the higher heat is important for crisping.
Crisp (second fry)
Fry the blanched fries in small batches at 375°F for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat until all fries are crisped.
Season and serve
While still hot, sprinkle the fries evenly with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If using, add 1/2 tsp garlic powder and/or 1/2 tsp smoked paprika for flavor. Toss gently to distribute seasoning and serve immediately.
Safety and oil handling
Do not leave hot oil unattended. Let oil cool completely before disposing or storing. Strain and store oil if you plan to reuse it.