County Line Boiled Skin On French Fries Recipe
Make County Line Boiled Skin On 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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Fries
Seasoning & Frying
Method
Fries
Soak
Place cut potatoes in a large bowl and cover with 6 cups cold water. Soak in the refrigerator or on the counter for at least 30 minutes and up to 2 hours to remove excess surface starch. For best texture, 1 hour is recommended.
Rinse and chill
After soaking, drain and rinse the fries under cold running water until water runs clear. Transfer fries to a bowl of ice water (use the 1 cup ice) for 5 minutes to firm them up. Drain thoroughly and spread on a clean kitchen towel or paper towels to dry completely. Pat dry — moisture will cause oil to spatter.
Seasoning & Frying
First (boil/blanch) fry
Fill a heavy-bottomed pot or deep fryer with enough oil to give at least 3 inches depth (about 6 cups) and attach a thermometer. Heat oil to 300°F (150°C). While oil heats, bring a separate medium pot of water to a gentle boil and add 1 tablespoon kosher salt. Working in batches if necessary, add the dried potato sticks to the salted boiling water and blanch for 3 minutes — this partially cooks them and helps a fluffy interior. Immediately transfer blanched fries to an ice bath briefly to stop cooking, then drain and dry again on paper towels. (Note: the 'boiled' step refers to this quick blanch in salted boiling water before frying.)
Drain and rest
After blanching and cooling, let fries rest on a rack or towel for 10–15 minutes to surface-dry further. Properly dried fries reduce oil splatter and promote crisping.
Second (crispen) fry
Increase oil temperature to 375°F (190°C). Fry the prepared potato sticks in small batches so oil temperature returns to target quickly. Fry each batch for 3–4 minutes until golden brown and crispy. Use a slotted spoon or spider to remove fries and drain on a wire rack set over a baking sheet or on paper towels.
Season and serve
While fries are still hot, sprinkle with 2 teaspoons kosher salt, and optionally 1 teaspoon freshly ground black pepper and 1 teaspoon garlic powder, tossing gently to coat evenly. Serve immediately for best texture.