Fries Recipe
Make Fries Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & finishing
Oil & frying
Optional seasonings
Method
Potatoes & finishing
- 1
Wash, peel, and cut
Scrub the russet potatoes under cold running water. Peel them if you prefer (skin-on is fine for more texture). Cut each potato into 1/2-inch (about 1.3 cm) thick sticks: halve lengthwise, then slice into planks and then into sticks. Aim for uniform size so they cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and cover with the 1600 ml cold water. Agitate the potatoes briefly, then drain and repeat until the rinse water is less cloudy. Refill the bowl with fresh cold water, add the ice to keep them chilled, and let soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.
- 3
Dry
After soaking, drain the potatoes thoroughly and spread them on a clean kitchen towel or paper towels. Pat completely dry—any surface moisture will cause oil to spit and will prevent proper browning. Let them air-dry for 10 minutes on the towel.
- 4
Season post-fry
When fries are hot and drained (see frying section), immediately sprinkle with the 2 tbs fine kosher salt and 1 tsp freshly ground black pepper, tossing gently to distribute. If using optional seasonings, sprinkle the garlic powder and smoked paprika now and toss, then finish with chopped parsley if desired.
Oil & frying
- 5
Heat oil for first fry (blanch)
Pour 1.5 cups of neutral oil into a deep, heavy-bottomed pot or a deep fryer. Heat to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread browns very slowly or a wooden spoon handle inserted into the oil produces gentle bubbles around it.
- 6
First fry — cook through
Working in batches (do not overcrowd), add a portion of the dried potato sticks to the 300°F oil. Fry for 4–5 minutes until the exterior is set but not browned — fries should be soft and pale. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining fries.
- 7
Rest between fries
Let the blanched fries rest for at least 10 minutes at room temperature (or refrigerate up to 1 hour). This rest helps steam escape and firms the interior for a crisp second fry.
- 8
Heat oil for second fry
Increase oil temperature to 375–400°F (190–200°C). If the oil level dropped after the first fry, add up to 1/2 cup additional oil (carefully) and allow it to come back to temperature.
- 9
Second fry — crisp & color
Working in batches, fry the blanched fries at 375–400°F for 2–3 minutes until golden brown and crisp. Stir gently to prevent sticking and ensure even coloring. Remove with a slotted spoon or spider and transfer to a wire rack or paper towels to drain any excess oil.
- 10
Optional seasonings
- 11
Apply optional flavors
If using garlic powder and smoked paprika, mix them together in a small bowl. After the second fry and while fries are hot, sprinkle the spice mix evenly over the fries and toss gently to coat. Finish with chopped parsley for brightness. Adjust salt to taste.