Fries Recipe
Make 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
- 1
Wash and cut
Wash the russet potatoes thoroughly under cold running water to remove dirt. Peel if you prefer (peel optional). Cut each potato into 1/3- to 1/2-inch thick sticks: halve lengthwise, then slice each half into even sticks. Aim for uniform size so fries cook evenly.
- 2
Rinse and soak
Place the cut potato sticks into a large bowl and cover with cold water. Rinse by swishing with your hands until water runs clearer. Drain, then refill with fresh cold water and add the ice to make an ice water bath. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispiness.
- 3
Dry thoroughly
After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil splatter and soften fries. Let them air-dry for 10–15 minutes if needed.
Seasoning & Frying
- 4
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (enough to fully submerge the fries). Heat oil over medium-high heat until it reaches 325°F (163°C) for the first, blanching fry. If you don't have a thermometer, test with a small piece of potato: it should bubble steadily but not brown quickly.
- 5
First fry (blanch)
Working in batches (do not overcrowd), add a single layer of dried potato sticks to the hot oil. Fry for 4–6 minutes, until potatoes are tender and pale golden but not crispy. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let the blanched fries rest for 10 minutes; you can refrigerate for up to 30 minutes to cool further before the second fry.
- 6
Increase temperature
Raise the oil temperature to 375°F (190°C) for the crisping fry. Allow the oil to come to temperature between batches so fries finish crisp.
- 7
Second fry (crisp)
Return the blanched fries to the hot oil in batches. Fry for 2–4 minutes, until golden brown and crisp. Stir gently with a slotted spoon to prevent sticking and to brown evenly. Remove fries and drain on a rack or paper towels immediately.
- 8
Season and serve
While fries are still hot, sprinkle with salt and gently toss to coat. Add black pepper and optional seasonings (garlic powder, paprika) to taste and toss again. Serve immediately for best texture and flavor.
- 9
Safety and storage notes
Let oil cool completely before straining and storing. Leftover cooked fries can be reheated in a 425°F (220°C) oven on a baking sheet for 5–8 minutes to re-crisp. Consume refrigerated leftovers within 2–3 days.