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
Seasoning
Frying
Method
Potatoes & Prep
Wash and peel
Wash the potatoes thoroughly. Peel if you prefer skinless fries; leave the skin on for a more rustic result.
Cut into fries
Cut each potato into 1/3 to 1/2-inch (8–12 mm) thick sticks: halve lengthwise, then slice each half into 3–4 planks, then into sticks. Try to keep pieces uniform for even cooking.
Rinse
Place the cut fries into a large bowl and rinse under cold running water, stirring and draining several times, until the water runs much clearer. This removes surface starch.
Soak
Transfer the rinsed fries into a bowl with 1.5 liters cold water and add ice to chill. Soak for at least 30 minutes and up to 2 hours in the refrigerator to firm the centers and remove more starch. If time is short, soak 15–30 minutes.
Dry
Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — excess moisture causes oil splatter and soggy fries.
Frying
Heat oil
Pour approximately 1.5–2 liters of neutral oil into a deep heavy pot or Dutch oven, leaving at least 5 cm (2 inches) headspace. Attach a thermometer. Heat oil to 325°F (160°C) for the first fry (blanch).
First fry (blanch)
Working in batches (don’t overcrowd), add a handful of dried fries to the oil and cook for 4–6 minutes, until the fries are tender but not browned. They should still be pale. Use a slotted spoon or spider to move them occasionally for even cooking. Transfer to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining fries.
Rest
Let the blanched fries rest 10–30 minutes. You can place them in the refrigerator for 15–30 minutes to firm up further, which helps achieve crispiness on the second fry.
Heat for second fry
Increase oil temperature to 375°F (190°C). Allow it to come to temperature between batches so fries crisp properly.
Second fry (finish)
Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Stir gently to promote even browning. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.
Season while hot
Immediately sprinkle fries with kosher salt and a little black pepper to taste. If using garlic powder, add a light dusting now. Toss gently to distribute seasoning evenly. If using fresh parsley, toss it in at the end.
Serving
Serve the fries hot as a side or snack. Offer ketchup, mayonnaise, or your preferred dip alongside. Leftover fries can be reheated in a 425°F (220°C) oven on a baking sheet for 6–8 minutes to re-crisp.