French Fries Recipe

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
Peel and cut
Peel the russet potatoes (you may leave skins on if preferred). Cut each potato into 1/3-1/2 inch (about 8–12 mm) thick sticks for classic fries. Aim for uniform thickness so they cook evenly.
2
Rinse
Place the cut fries in a large bowl and rinse under cold running water, tossing, until the water runs clear. This removes surface starch and helps achieve crispness.
3
Soak
Transfer the rinsed fries to a bowl and cover with the 1200 ml cold water. Add the ice to keep the water cold. Soak for at least 30 minutes and up to 2 hours. For best results and extra-crisp fries, soak up to 12 hours in the refrigerator (reduce soaking water and ice as needed).

4
Drain and dry
After soaking, drain the fries in a colander and pat thoroughly dry with clean kitchen towels or paper towels. Excess moisture will cause oil splatter and reduce crispness.
5
Heat oil to 320°F (160°C)
In a heavy-bottomed Dutch oven or deep fryer, pour the neutral oil (and optional fat if using) and heat to approximately 320°F (160°C). Use a thermometer to monitor temperature.
6
Blanch fries
Working in small batches to avoid crowding, add fries to the oil and cook for 4–6 minutes until they are softened and pale (no significant browning). Maintain oil temperature around 300–325°F (150–165°C). Remove with a slotted spoon or spider and drain on a cooling rack or paper towels. Repeat until all fries are blanched.

7
Rest
Let the blanched fries rest at room temperature for 10–30 minutes. This helps them drain and develop a dry surface for crisping.
8
Heat oil to 375°F (190°C)
Increase the oil temperature to 375°F (190°C). Use a thermometer to confirm the correct temperature.
9
Fry until golden and crisp
Working in small batches, return blanched fries to the hot oil and fry for 2–4 minutes until golden brown and crisp. Stir gently to promote even browning. Remove fries and drain on a cooling rack or paper towels.
10
Season immediately
While the fries are hot, sprinkle with the finishing sea salt, the kosher salt (adjust amount to taste), and freshly ground black pepper. Toss lightly to distribute seasoning evenly.
11
Serve
Serve immediately while hot and crisp. Offer ketchup, mayonnaise, aioli or other dipping sauces on the side.