Restaurants›Olive Tree Restaurant Bedford›Fries Recipe

Fries Recipe

Inspired by Olive Tree Restaurant Bedford
Time55m
Serves4

Make Fries Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes

Par-cook (blanch) / Finish oil

Seasoning

Finish (optional dipping)

Method

Prep

1

Wash and peel (optional) the russet potatoes. Cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Keep sizes as consistent as possible so fries cook evenly.

2

Place the cut fries in a large bowl of cold water and add ice to bring the water temperature down. Soak for at least 30 minutes, up to 2 hours. This removes surface starch for crisper fries.

3

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Moisture will cause oil spatter and softer fries.

First fry (blanch)

4

Heat oil

Pour vegetable oil into a deep heavy pot or fryer to a depth of about 2–3 inches (enough to fully submerge fries) and heat to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato placed in the oil produces small steady bubbles but doesn’t brown quickly.

5

Working in batches (do not overcrowd), add fries to the oil and cook for 4–6 minutes until they are softened and pale, not golden. The goal is to cook through without browning. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined baking sheet to drain and cool slightly.

6

Let the blanched fries rest for at least 10 minutes. You can refrigerate them for up to a day at this stage if making ahead.

Second fry (crisp)

7

Increase temperature

Raise the oil temperature to 375°F (190°C). If using a thermometer, confirm 375°F; otherwise test with a small fry — it should sizzle briskly and brown within 60–90 seconds.

8

Fry the blanched fries in batches for 2–4 minutes, tossing occasionally, until they are deep golden brown and crisp. Do not overcrowd the pot; maintain oil temperature between batches.

9

Use a slotted spoon to transfer fries to a paper towel–lined tray or a wire rack set over a sheet pan to drain briefly. Immediately sprinkle with fine salt and, if using, the black pepper and garlic powder while fries are hot so seasonings adhere.

10

If desired, toss with chopped fresh parsley for a bright finish.

Serve

11

Serve the fries hot with ketchup, aioli, or your preferred dip. Yields approximately 4 side-order servings.