Skin On French Fries Recipe
Make Skin On French Fries Recipe in just 1h . 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.
Potatoes & Prep
Seasoning & Finish
Oil for Frying
Method
Potatoes & Prep
Wash and Cut
Scrub the russet potatoes thoroughly under running water to remove dirt, leaving the skin intact. Pat dry. Cut each potato lengthwise into 1/4- to 3/8-inch thick sticks for classic fries. Try to keep the pieces uniform for even cooking.
Rinse
Place the cut fries into a large bowl and cover with cold water. Swirl and rinse until the water runs clearer to remove surface starch. Drain and repeat once more if water is still cloudy.
Soak
Fill the bowl with fresh cold water and add the ice to keep water very cold. Soak the fries for at least 30 minutes, up to 2 hours. This removes more starch and helps make fries crisper. After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and reduce crispness.
Frying
Heat Oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (do not overfill). Attach a thermometer and heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises to the surface.
First Fry (Blanch)
Working in batches (do not overcrowd), add a single layer of dried fries to the 325°F oil. Fry for 3–4 minutes until the fries are pale, soft, and just beginning to take color but not browned. Use a slotted spoon to remove fries and transfer to a wire rack or baking sheet lined with paper towels to drain. Repeat with remaining fries. Let the blanched fries rest for 10–15 minutes while you bring oil temperature up.
Heat for Second Fry
Increase oil temperature to 375°F (190°C). Allow oil to stabilize at this temperature for a few minutes.
Second Fry (Crisp)
Fry the blanched fries in batches at 375°F for 2–3 minutes, stirring gently halfway through, until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined baking sheet to drain any excess oil.
Seasoning & Finish
Season Immediately
While the fries are still hot, sprinkle them evenly with kosher salt to taste (the recipe quantity is a guideline). Add black pepper and, if using, garlic powder and smoked paprika. Toss gently to coat so the seasoning adheres to the hot fries.
Serve
Serve skin-on French fries immediately while hot and crisp. Offer ketchup, mayonnaise, or other dipping sauces on the side.