French Fries Recipe

Inspired by Phil's BBQ

Time1h 15m

Serves4

Make French 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.

1
Wash and peel
Wash the potatoes thoroughly under cold running water. Peel them with a vegetable peeler (leave skin on if you prefer skin-on fries).
2
Cut into fries
Cut each potato into 1/3-inch (about 8 mm) thick sticks for classic fries. Try to keep them uniform so they cook evenly. You should end up with roughly 500–600 g potatoes per 3 large ones.
3
Rinse and remove surface starch
Place the cut fries in a large bowl and rinse under cold running water, stirring with your hands, until the water runs clear (1–2 minutes). This removes excess surface starch and helps them crisp.
4
Soak
Fill the bowl with cold water to fully submerge the fries. Add a few ice cubes if your tap water isn't very cold. Soak for at least 30 minutes, up to 2 hours. This further removes starch and firms the potatoes for crisping.

5
Heat oil for blanching (first fry)
Pour the oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 4 inches (10 cm). Heat oil to 325°F (163°C). Use a thermometer to maintain temperature. While oil heats, drain the soaked fries and dry them thoroughly with clean kitchen towels or paper towels—moisture will cause oil splatter.
6
Blanch (first fry)
Working in batches so you don't overcrowd the pot, fry the dried fries at 325°F (163°C) for 4–6 minutes until they are softened and a very pale gold but not browned. They should be slightly limp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for 10–20 minutes. You can refrigerate at this stage for up to a few hours if preparing ahead.
7
Heat oil for final fry
Increase the oil temperature to 375°F (190°C) for the final crisping. Maintain this temperature during frying.
8
Final fry
Fry the blanched fries in batches at 375°F (190°C) for 2–4 minutes until they are deep golden brown and crisp. Don't overcrowd—each batch should float freely. Use a slotted spoon to transfer the fries to a wire rack or paper towels to drain briefly.

9
Season while hot
Immediately after each batch finishes draining (while still hot and slightly oily), sprinkle with 1/2 to 1 teaspoon kosher salt per batch, a light pinch of black pepper, and garlic powder if using. Toss gently to coat.
10
Serve
Transfer fries to a serving platter or individual portions. If desired, sprinkle with finely chopped fresh parsley and a final light dusting of fine sea salt to taste. Serve immediately with ketchup, mayonnaise, or your preferred dip.