Hand-cut French Fries Recipe
Make Hand-cut French Fries Recipe in just 1h 15m. 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
- 1
Wash and peel (optional)
Rinse the russet potatoes under cold running water. Peel them if you prefer shoestring-style fries without skins; leave the skins on for a more rustic fry. Pat dry with paper towels.
- 2
Hand-cut fries
Trim the ends of each potato so they sit flat. Cut each potato lengthwise into 1/2-inch to 3/4-inch thick slabs. Stack a couple slabs and slice lengthwise into 1/2-inch to 3/4-inch sticks to make even fries. Aim for consistent thickness so cooking is even.
- 3
Rinse and soak
Place the cut fries into a large bowl and cover with at least 8 cups of cold water. Rinse by swishing to remove surface starch, then let soak for 30 minutes to 2 hours (longer soaking up to overnight in the refrigerator is fine). This removes excess starch and helps achieve crispness.
- 4
Dry thoroughly
After soaking, drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry; any surface moisture will cause oil splatter and reduce crispness.
Seasoning & Frying
- 5
Heat oil
Pour about 6 cups of oil into a heavy-bottomed pot or Dutch oven, leaving at least 2 inches of headspace. Attach a deep-fry or candy thermometer. Heat oil to 300°F (150°C) for the first blanch fry.
- 6
First fry (blanch)
Working in batches of roughly 8–10 ounces (do not overcrowd), carefully lower the dried fries into the oil. Fry at 300°F (150°C) for 4–6 minutes until softened and pale — they should not brown. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain and cool for 5–10 minutes. Repeat with remaining fries.
- 7
Raise oil temperature
Increase the oil temperature to 375–380°F (190–193°C) for the second fry to crisp the exterior. Allow the oil to stabilize at this temperature.
- 8
Second fry (crisp)
Return fries to the hot oil in a single layer, again in batches, and fry for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon or spider and place on a wire rack or paper towels to drain briefly.
- 9
- 10
Serve
Serve immediately while hot and crisp alongside ketchup, mayo, or your preferred dipping sauce.
- 11
Safety and storage
Let oil cool completely before storing or disposing. Leftover fries will lose crispness; store in an airtight container in the refrigerator up to 2 days and re-crisp in a 400°F (205°C) oven or hot air fryer for 5–8 minutes.