Parlour Fries Recipe
Make Parlour Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Parlour Seasoning & Finish
Dipping Sauce (optional)
Method
Fries
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut each potato into 1/3-inch to 1/2-inch thick sticks for classic parlour-style fries. Try to keep pieces similar in size for even cooking.
Soak
Place cut fries in a large bowl and cover with 6 cups cold water and 1 cup ice. Soak for at least 30 minutes, ideally 1–2 hours, to draw out excess starch for crispness.
Dry and toss with cornstarch
Drain the potatoes and lay them on clean towels or paper towels. Pat completely dry. Transfer to a bowl and sprinkle 1 tablespoon cornstarch evenly over the fries, tossing gently to coat — this helps form a light, crisp crust.
Second fry (finish)
Increase oil temperature to 375°F (190°C). Fry the cooled blanched fries in batches for 2–3 minutes, or until deeply golden and crisp. Drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp salt and 1 tsp black pepper while hot so seasoning adheres.
Parlour Seasoning & Finish
Make seasoning butter
While the second fry is finishing, melt 2 tablespoons unsalted butter in a small skillet over low heat. Add 1 teaspoon minced garlic and gently cook 20–30 seconds until fragrant, being careful not to brown. Remove from heat and stir in 1 teaspoon smoked paprika and 1 teaspoon onion powder.
Toss fries with butter and cheese
Place hot fries in a large mixing bowl or back on the warm sheet pan. Pour the melted seasoned butter over the fries and toss gently to coat evenly. Sprinkle 2 tablespoons finely grated Parmesan and 1 tablespoon chopped fresh parsley over the fries and toss lightly.
Finish
If using, drizzle 1/2 teaspoon truffle oil lightly over the fries. Finish with 1/2 teaspoon flaky finishing salt to taste. Serve immediately while hot and crisp.
Dipping Sauce (optional)
Mix sauce
Whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce and 1/2 teaspoon lemon juice. Season with 1/8 teaspoon salt. Chill briefly if time allows; serve alongside fries.