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 & Frying
Optional finishing
Ketchup (for serving)
Method
Potatoes & Frying
Prep potatoes
Wash and peel the potatoes (leave skin on if you prefer skin-on fries). Trim the ends and cut each potato into 1/4- to 1/3-inch thick sticks: slice lengthwise into 1/4–1/3-inch slabs, then stack a few slabs and cut into sticks. Aim for uniform thickness for even cooking.
Rinse and soak
Place the cut fries in a large bowl of cold water and swish to remove surface starch. Drain and refill with fresh cold water. Soak at least 30 minutes, up to 2 hours (this removes more starch and helps crispness). If short on time, a 15-minute soak still helps.
Dry fries
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry to remove as much surface moisture as possible — this prevents dangerous oil splatter and promotes browning.
Heat oil
Pour the oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (keeping at least 2–3 inches of headspace). Heat the oil over medium-high heat until it reaches 300°F (150°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.
First fry (blanch)
Working in batches (do not overcrowd), add a portion of the dried fries to the oil and fry for 4–6 minutes until they are softened and pale blond but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries. This step cooks the interior.
Increase heat
Raise the oil temperature to 375°F (190°C). Allow it to come up to temperature between batches so the surface crisps quickly.
Second fry (crisp)
Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. While still hot, immediately sprinkle with salt to taste so it adheres. Repeat until all fries are crisped.
Optional finishing
If desired, toss the hot fries with freshly ground black pepper and chopped fresh parsley for aroma and color. Adjust seasoning to taste.