French Fries Recipe
Make French 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
Seasoning
Frying oil
Method
Prepare potatoes
- 1
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Leave skin on or peel according to preference. Cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks: trim ends, slice lengthwise into 1/4–3/8-inch slabs, then stack and cut into sticks. Aim for uniform size for even cooking.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold water, draining and repeating until the water runs mostly clear (removes excess starch). Pour 8 cups cold water over the fries, add ice if using to keep them cold, and soak for at least 30 minutes and up to 2 hours. This step firms the fries and removes surface starch for crisper results.
- 3
Dry
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and produce soggy fries. You can air-dry them for 10–15 minutes if time allows.
Fry - two-step method
- 4
First fry (blanch)
Pour the oil into a heavy deep pot or Dutch oven to a depth of about 2–3 inches (use enough oil to fully submerge fries but leave headspace). Attach a thermometer and heat oil to 300°F (150°C). Working in batches (do not overcrowd), add a handful of dried fries and fry for 4–5 minutes until softened and pale (no browning). Use a slotted spoon or spider to transfer fries to a paper-towel-lined tray to drain. Repeat with remaining fries. Let fries rest while oil returns to temperature.
- 5
Increase oil temperature
Raise the oil temperature to 375°F (190°C). Allow it to stabilize for several minutes before the second fry. Maintaining proper temperature ensures crispness.
- 6
Second fry (crispen and brown)
Return the blanched fries to the hot oil in batches and fry for 2–4 minutes, stirring gently, until golden brown and crisp. Transfer to a paper-towel-lined tray or a wire rack set over a baking sheet to drain. Immediately season with kosher salt, and toss gently to distribute. Repeat with remaining batches.
Season and serve
- 7
After all fries are fried and salted, taste and add freshly ground black pepper and optional garlic powder or paprika if desired. Serve hot with ketchup, mayonnaise, or your preferred dipping sauces.
- 8
Leftovers can be reheated in a 400°F (200°C) oven for 5–8 minutes on a baking sheet to re-crisp.