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
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (skins on gives more texture). Trim the ends and cut each potato into 1/4 to 1/2-inch thick sticks: first slice lengthwise into 1/4–1/2-inch slabs, then stack and cut into sticks.
Rinse and soak
Place the cut fries into a large bowl and cover with cold water. Agitate and drain once, then refill with fresh cold water and add the ice. Soak for at least 30 minutes, or up to 2 hours in the refrigerator. This removes surface starch and prevents sticking; ice keeps them cold which helps texture.
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface causes oil to spit and prevents proper crisping. Allow 10 minutes for residual moisture to evaporate while you heat the oil.
Seasoning & Frying
Heat oil
Pour oil into a heavy-bottomed pot or Dutch oven so it’s about 2–3 inches deep (the quantity listed should be enough for a small pot). Attach a thermometer and heat the oil to 325°F (163°C) for the first blanch/fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently on contact.
First fry (blanch)
Working in batches (do not overcrowd), add fries to the oil and fry for 3–4 minutes until they are cooked through but not browned — they will be pale and soft. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Let cool for 5–10 minutes. Repeat with remaining potatoes.
Increase heat
Raise the oil temperature to 375°F (190°C) for the final crisping fry. Ensure oil returns to temperature between batches.
Second fry (crisp)
Return blanched fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove and immediately transfer to a wire rack or paper towel-lined tray to drain briefly.
Season and finish
While the fries are still hot, sprinkle with coarse sea or kosher salt to taste (start with the listed 1 tsp and adjust). Add freshly ground black pepper if using. Toss gently to distribute seasoning evenly.
Serve
Serve immediately while hot and crisp. Provide ketchup, mayonnaise, or your preferred dipping sauces alongside.