Fries (v, Gf) Recipe

Time1h 5m

Serves4

Make Fries (v, Gf) 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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1
Prepare and cut
Wash and peel the russet potatoes (peel optional if you prefer skins). Cut into even sticks about 10 mm (3/8 inch) thick so they cook uniformly. As you cut, place the raw sticks into a large bowl of cold water to prevent browning.

2
Rinse and soak to remove starch
Drain the potato sticks and rinse under cold running water until the water runs clear. Fill the bowl with cold water and soak for 30 minutes (or up to 2 hours refrigerated) to remove surface starch. This improves crispness.
3
Parboil (optional for extra fluffy interior)
Bring 1.5–2 liters of water to a simmer with 1 tablespoon salt. Drain the soaking water and add the potato sticks to the simmering water for 4 minutes — they should be just beginning to soften but still firm. Immediately drain and spread on a clean kitchen towel or tray to dry thoroughly for 15–20 minutes. Drying is critical to avoid oil splatter and ensure crispness.

4
Heat oil
Pour the oil into a heavy-bottomed pot or deep fryer to a depth of 6–8 cm (2.5–3 in). Heat the oil to 160°C (320°F) for the first fry. Use a thermometer to monitor temperature.
5
First fry (blanch)
Working in batches of about 200–250 g (to avoid overcrowding), lower the dried potato sticks into the 160°C oil and cook for 4–5 minutes until just cooked through but still pale and soft. Remove with a slotted spoon or spider to a wire rack or tray lined with paper towels. Let the fries rest while you heat the oil for the second fry.
6
Heat for second fry
Increase oil temperature to 190–195°C (375–385°F). Allow the oil to come to temperature between batches so each batch crisps quickly.
7
Second fry (crisp)
Return the par-fried potato sticks to the hot oil in similar-sized batches and fry for 2–3 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove to a wire rack or paper towel-lined tray to drain briefly.
8
Season and finish
While still hot, sprinkle the fries with the fine salt (adjust to taste), then add black pepper and paprika if using. Toss gently to coat. Garnish with chopped parsley if desired and serve immediately.

9
Serve the fries hot with your choice of condiments (ketchup, aioli, or vinegar). For best texture, serve within 10 minutes of the second fry.