Hand Cut Fries Recipe
Make Hand Cut 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 & Prep
Seasoning & Finish
Method
Potatoes & Prep
Wash and trim
Scrub the russet potatoes thoroughly under cold running water to remove dirt. Leave the skin on for texture and flavor. Trim any eyes or blemishes with a paring knife.
Cut into fries
On a stable cutting board, cut each potato into 1/2 inch (about 1.3 cm) thick slices lengthwise. Stack a few slices and cut lengthwise again into 1/2 inch sticks so the fries are uniform. Aim for approximately 1/2" x 1/2" cross-section for crisp exterior and fluffy interior.
Rinse
Place the cut fries in a large bowl and rinse under cold water, tossing with your hands until the water runs clear. This removes excess surface starch and helps prevent fries from sticking and becoming gummy.
Soak
After rinsing, cover the cut fries with cold water in the bowl and add ice to chill. Let them soak for at least 30 minutes and up to 2 hours in the refrigerator. This further removes starch and firms the fries for crisping.
Cooking & Seasoning
Drain and dry
Drain the soaked fries in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents crisping and causes oil to splatter. For best results, let them air-dry 10 minutes more on a rack.
Heat oil
In a heavy, deep pot or deep fryer, add neutral oil to reach about 2–3 inches depth (approximately 1 cup for a small pot). Heat oil to 325°F (163°C) for the first blanch. If you don't have a thermometer, oil should shimmer but not smoke.
First fry — blanch
Working in batches to avoid crowding, lower a portion of dried fries into the 325°F oil. Cook 3–4 minutes until the fries are softened and pale blond (not browned). Use a slotted spoon or spider to transfer fries to a paper towel–lined baking sheet to drain. Let cool 5–10 minutes. Blanching cooks the interior without coloring the exterior.
Heat oil for crisping
Increase oil temperature to 375°F (190°C). If using a thermometer, wait until it stabilizes at that temperature. This higher heat will produce the golden, crisp exterior.
Second fry — crisp
Return the blanched fries to the hot 375°F oil in batches. Fry 2–3 minutes or until edges are golden brown and crisp. Do not overcrowd; crowding lowers oil temperature and makes fries soggy.
Drain and season
Remove fries with a slotted spoon and transfer to a paper towel–lined tray or wire rack set over a sheet pan to drain excess oil. While still hot, toss or sprinkle with kosher salt (about 2 tsp total across batches) and freshly ground black pepper to taste. Finish with a light sprinkle of fine sea salt for crunch if desired and toss with chopped parsley if using.
Serve
Serve immediately while hot and crisp with ketchup, aioli, or your preferred dipping sauce.