Fresh Cut Fries Recipe
Make Fresh Cut 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 & Soak
Coating & Seasoning
Frying Oil & Serving
Method
Potatoes & Soak
- 1
Wash and (optional) peel
Scrub the potatoes thoroughly under cold running water. Leave the skins on for more flavor and texture or peel if you prefer skinless fries.
- 2
Cut to sticks
Trim the ends and cut each potato into uniform sticks about 9-10 mm (3/8 inch) thick so they cook evenly. Aim for roughly 1/4"–3/8" thickness.
- 3
Cold soak to remove starch
Place the cut fries in a large bowl and cover with the 2000 ml cold water. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.
- 4
Rinse and dry thoroughly
After soaking, drain and rinse the fries under cold water until the water runs clear. Spread them on clean kitchen towels or paper towels and pat completely dry. Excess moisture causes oil splatter and prevents crisping.
- 5
Optional chill to dry further
For extra dryness and better frying, arrange the dried fries in a single layer on a baking sheet and chill uncovered in the refrigerator for 15–30 minutes.
Frying
- 6
Heat the oil
Pour the 1500 ml oil into a deep pot or fryer (leave at least 5 cm headspace). Heat to 160°C (325°F) for the first, blanching fry. Use a thermometer for accuracy.
- 7
First (blanch) fry
Working in small batches (do not overcrowd), fry the potatoes at 160°C / 325°F for 5–7 minutes until they are softened and pale (not browned). Remove with a slotted spoon or spider and drain on a wire rack or paper towels.
- 8
Cool between fries
Let the blanched fries cool for 10–20 minutes. For best results, place them in the refrigerator for 15–30 minutes — this firms them up and helps create a crisp exterior on the second fry.
- 9
Light coating (optional) before second fry
If you want extra-crispy fries, place the cooled fries in a large bowl, sprinkle the 1 tbs cornstarch and the 2 tsp kosher salt over them, and toss gently to coat evenly. The cornstarch gives a thin, crisp crust during the second fry.
- 10
Heat oil for second fry
Bring the oil temperature up to 190–195°C (375–385°F) for the finishing fry.
- 11
Second (crisping) fry
Fry the coated/blanched potatoes in small batches at 190–195°C / 375–385°F for 2–4 minutes until golden brown and crisp. Avoid crowding so temperature doesn't drop too much.
- 12
Drain
Remove fries with a spider or slotted spoon and transfer to a wire rack or paper towels to drain briefly. Shake off excess oil.
Seasoning & Serve
- 13
Season immediately
While the fries are hot, sprinkle the finishing salt to taste, then evenly dust with the smoked paprika, garlic powder, and freshly ground black pepper. Toss gently so the seasoning adheres.
- 14
Plate and serve
Serve the fresh-cut fries immediately for best texture. Offer ketchup (120 ml) or other dipping sauces on the side.
- 15
Notes and tips
Work in batches to maintain oil temperature. Leftover fries can be reheated in a 220°C oven for 5–8 minutes to refresh crispness. Dispose of oil safely once cooled.
