French Fries Recipe

Time1h 10m

Serves4

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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1
Peel and cut
Wash potatoes under cold running water. Peel if desired (leaving skin on gives a rustic texture). Cut potatoes into 1/4 in (6 mm) thick sticks: halve lengthwise, then cut each half into 1/4 in slices, then into sticks. Aim for uniform size for even cooking.
2
Rinse and prevent browning
Place the cut fries into a large bowl as you work to prevent them from browning. Continue until all potatoes are cut.

3
Soak to remove starch
Fill the bowl with the cut fries with cold water (about 2 liters) so they are fully submerged. Add ice cubes if you want to keep water very cold. Soak for at least 30 minutes, preferably 1–2 hours, to remove excess surface starch; this helps achieve crispness.
4
Rinse and dry
After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread fries in a single layer on clean kitchen towels or paper towels and pat very dry. Remove as much surface moisture as possible to avoid oil splatter and sogginess.

5
Heat oil for blanching
Pour 1.5 liters of oil into a heavy-bottomed pot or deep fryer, leaving at least 3–4 inches (7–10 cm) headspace. Attach a thermometer and heat oil to 325°F (160°C).
6
First fry (blanch)
Working in batches of about a handful (avoid overcrowding), add fries to the oil and blanch for 4–6 minutes until they are softened and pale (no color). Remove with a slotted spoon or spider and transfer to a wire rack or tray lined with paper towels to drain. Repeat with remaining fries.
7
Increase oil temperature
After all fries are blanched and have cooled a few minutes, raise oil temperature to 375°F (190°C).
8
Second fry (crisp)
Working in batches again, fry the blanched fries for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove fries and drain on a wire rack or paper towels.

9
Season immediately
While fries are still hot and just removed from oil, sprinkle with kosher salt (about 2 tsp total) and ground black pepper. If using, add garlic powder and paprika to taste (about 1/2 tsp each). Toss gently to distribute seasoning evenly.
10
Serve immediately while hot and crisp. Provide ketchup, mayonnaise or other dipping sauces on the side as desired.