French Fries Recipe
Make 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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Potatoes & Prep
Frying / Seasoning
Method
Potatoes & Prep
- 1
Peel and cut
Peel the whole russet potatoes (if you prefer skin-on, scrub well and skip peeling). Cut each potato into 1/4- to 3/8-inch thick sticks: halve lengthwise, then slice each half into even planks and then into sticks. Aim for uniform size so fries cook evenly.
- 2
Rinse and soak
Place cut fries in a large bowl and rinse under cold running water until the water runs clear. Fill the bowl with cold water to cover the fries by at least 1 inch and add ice if using. Soak for 30 minutes to 2 hours to remove surface starch and help them crisp. For best results, soak 1–2 hours; you can refrigerate while soaking.
- 3
Dry thoroughly
Drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels and pat completely dry. Moisture on the surface will cause oil to splatter and reduce crispness.
Frying / Seasoning
- 4
Heat oil for first fry (blanch)
Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (do not overfill). Heat oil over medium heat until it reaches 300°F (150°C). If you don’t have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.
- 5
First fry — cook through
Working in a single layer without overcrowding, add dried potato sticks to the 300°F oil and fry for 4–6 minutes until they are softened and slightly pale (not browned). Remove with a slotted spoon or spider to a wire rack set over a sheet pan or to paper towels to drain. Let them rest and cool for 10–15 minutes; you can refrigerate briefly to speed cooling.
- 6
Increase oil temperature
Raise the oil temperature to 375°F (190°C). Allow it to stabilize at that temperature before the second fry.
- 7
Second fry — crisp and golden
Return the blanched fries to the hot 375°F oil in batches, frying 2–4 minutes per batch until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove fries with a slotted spoon to a wire rack or paper towels to drain.
- 8
Season immediately
While fries are still hot, sprinkle with kosher salt (about 1 tsp total) and, if using, the optional seasonings (black pepper, garlic powder, paprika). Toss gently to coat so the salt and spices adhere to the hot surface.
- 9
Serve
Serve fries immediately for best texture. Provide ketchup or preferred dipping sauces on the side.