Fries (v, Gf) Recipe
Make Fries (v, Gf) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & basic seasoning
Frying oil
Optional finishing & serving (v, gf)
Method
Potatoes & basic seasoning
- 1
Peel and cut
Peel the russet potatoes (optional to leave skins on). Cut each potato into 1/3 to 1/2 inch (8–12 mm) thick sticks for classic fries. Aim for uniform thickness so they cook evenly.
- 2
Rinse and soak
Place cut potato sticks in a large bowl and cover with cold water. Stir in 1 tablespoon fine salt and refrigerate or leave at room temperature for 30 minutes up to 2 hours. This removes surface starch and helps fries become crisp.
- 3
Drain and dry
After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread in a single layer on clean kitchen towels or paper towels and pat completely dry. Removing as much surface moisture as possible prevents oil splatter and promotes crispness.
Frying oil
- 4
Heat oil for blanching (first fry)
Pour oil into a deep, heavy pot or deep fryer to a depth of about 3 inches (7–8 cm). Heat oil to 325°F (160°C). Use a thermometer to monitor temperature. Working in batches, add a single layer of dried potato sticks (about 1/3 to 1/2 lb per batch) and fry gently for 4–5 minutes until the potatoes are tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 5
Raise oil temp for final fry
Increase the oil temperature to 375°F (190°C). When the oil reaches temperature, fry the blanched potato sticks in batches again for 2–3 minutes until golden brown and crisp. Do not overcrowd the fryer; maintain temperature between batches.
- 6
Drain and season
Remove fries from oil and transfer to a wire rack or paper towels to drain briefly. Immediately sprinkle with 1 teaspoon kosher salt while still hot so salt adheres. If using, also add freshly ground black pepper to taste, parsley, or grated Parmesan now.
- 7
Safety & oil care
Allow oil to cool before straining and storing or disposing. Never leave hot oil unattended and keep children and pets away from the cooking area.
