French Fries Recipe
Make French Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Primary
Frying & Seasoning
Method
Potatoes & Preparation
- 1
Wash and cut
Scrub the russet potatoes thoroughly under running water to remove dirt. Peel them if you prefer (skin on yields more texture). Cut each potato into 1/4 to 3/8-inch thick sticks: slice the potato lengthwise into 1/4–3/8-inch slabs, stack a few slabs and cut lengthwise into sticks.
- 2
Rinse and soak
Place the cut fries into a large bowl and cover with 6 cups of cold water. Rinse by swishing to remove surface starch, then drain and refill with fresh cold water. Soak the fries at least 30 minutes, ideally 1–2 hours, in the refrigerator. For best results you may soak up to overnight.
- 3
Dry thoroughly
After soaking, drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry — removing moisture is essential for crisp fries. If using cornstarch, toss the dry fries with 1 tablespoon cornstarch until lightly and evenly coated; this step is optional but increases crispness.
Frying
- 4
Heat oil for first fry (blanch)
Pour about 1.25–1.5 liters of oil into a deep, heavy-bottomed pot or deep-fryer, leaving at least 3–4 inches headspace. Clip on a deep-fry thermometer and heat oil to 300°F (150°C).
- 5
First fry (cook through)
Working in batches (don’t overcrowd), add fries to the oil and blanch for 4–6 minutes until they are pale, limp and just starting to soften but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes; you can refrigerate at this stage for better texture.
- 6
Heat oil for second fry (crisp)
Raise the oil temperature to 375–380°F (190–193°C). Ensure temperature is stable before the second fry.
- 7
Second fry (crisp to golden)
Fry the blanched fries in batches for 2–4 minutes or until golden brown and crisp. Stir gently during frying to promote even browning. Remove fries with a spider to a wire rack or paper towels to drain briefly.
Seasoning & Serving
- 8
Season immediately
While the fries are hot, sprinkle with kosher salt to taste (about 1/2 teaspoon per batch as a starting point) and freshly ground black pepper. If desired, add garlic powder and toss to coat evenly.
- 9
Serve
Serve fries immediately while hot and crisp as a side or with dipping sauces. Leftover fries can be reheated in a hot oven (425°F / 220°C) for 5–8 minutes to re-crisp.