French Fries Recipe
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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Potatoes & Prep
Frying & Seasoning
Method
Potatoes & Prep
Wash and peel
Wash the russet potatoes thoroughly. Peel them if you prefer classic fries (leave the skin on for a more rustic finish).
Cut into fries
Trim the ends and cut each potato into 1/3 inch (about 8 mm) thick sticks. Try to keep pieces uniform so they cook evenly.
Rinse and soak
Place the cut potatoes in a large bowl and cover with cold water. Add the ice to keep water cold. Rinse the cut fries by swirling, drain, then refill with fresh cold water and let soak for at least 30 minutes (up to 2 hours) to remove surface starch. For best results soak 1–2 hours.
Drain and dry
After soaking, drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevent crisping.
Frying & Seasoning
Heat oil
Pour the vegetable oil into a heavy-bottomed pot or deep fryer. Heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato produces gentle bubbles and rises slowly.
Blanch (first fry)
Working in batches (do not overcrowd), carefully add a portion of the dried fries to the oil and cook for 4–5 minutes until they are cooked through but still pale and soft, not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat until all fries are blanched. Let fries rest for 10–15 minutes; you can refrigerate briefly to cool.
Raise oil temperature
Increase oil temperature to 375°F (190°C). Ensure it is hot before the final fry — this higher temperature produces crisp exterior.
Final fry
Fry the blanched fries in batches again for 2–3 minutes each batch, or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.
Season
While still hot, sprinkle the fries with the fine sea or kosher salt, granulated sugar (optional — a small pinch enhances color and flavor), and freshly ground black pepper. Toss gently to coat. If using, add chopped parsley and toss once more.
Serve
Serve immediately while hot and crisp with your choice of condiments (ketchup, mayonnaise, aioli).
Safety & cleanup
Let oil cool completely before straining and storing or disposing. Wipe up any splatters and never pour hot oil down the drain.