Hand – Cut French Fries Recipe

Time1h 30m

Serves4

Make Hand – Cut French Fries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash and peel (optional)
Rinse the russet potatoes under cold running water to remove dirt. Peel them if you prefer skinless fries; for a more rustic fry, leave the skin on and scrub well.
2
Square and cut
Cut each potato into 2–3 lengthwise slabs by slicing off a thin edge so each potato sits flat. Slice each slab lengthwise into 1/3-inch (about 8 mm) thick sticks. Aim for uniform thickness so fries cook evenly. Trim ends as needed.
3
Soak
Place the cut fries into a large bowl and cover with cold water (about 8 cups). Refrigerate and soak for at least 30 minutes and up to 2 hours to remove surface starch. If short on time, soak 20–30 minutes. After soaking, drain and transfer fries to an ice bath (3 cups ice with cold water) for 5 minutes to firm them, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

4
Prepare blanching liquid
In a heavy-bottomed pot, bring 6 cups of water to a gentle boil. Add 1 tablespoon kosher salt and 1 teaspoon granulated sugar (the sugar is optional but helps with browning and color). Reduce to a simmer so water stays at about 180–190°F (82–88°C) if you have a thermometer.
5
Blanch the fries
Working in batches so you don't overcrowd, add the dried, cut potatoes to the simmering water and cook for 4–6 minutes until the exterior is softened but the centers are still firm (a fork should meet slight resistance). Do not let them boil aggressively or fall apart. Remove fries with a slotted spoon and spread on a baking sheet or tray to dry for 10–15 minutes; blot any excess moisture with paper towels.

6
Heat oil for first fry (blanch fry)
Pour about 6 cups of neutral oil into a deep, heavy pot or a deep fryer. Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of fry placed in the oil produces gentle bubbles and slowly rises.
7
First fry (cook through)
Fry the blanched potato sticks in small batches for 3–4 minutes until they are pale, slightly tender and just beginning to lose rawness but not browned. Use a slotted spoon to transfer them to a wire rack or paper towel-lined tray to drain and cool. Allow fries to rest 10–15 minutes; refrigerating for a short period at this stage improves texture.
8
Heat oil for second fry (crisp fry)
Increase the oil temperature to 375–400°F (190–205°C). Proper high heat is essential for crisp exterior.
9
Second fry (finish and crisp)
Fry the par-cooked potatoes in small batches for 2–3 minutes or until they turn golden-brown and crisp. Remove with a slotted spoon and immediately place on a wire rack or paper towels.
10
Season and serve
While still hot, sprinkle the fries evenly with about 1 teaspoon kosher salt (adjust to taste) and freshly ground black pepper if desired. Serve immediately for best texture.