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
Soak & rinse
Par-cook (optional blanch)
Frying
Seasoning
Method
Prep
Wash and cut
Wash the russet potatoes thoroughly under cold running water to remove dirt. Peel them if you prefer (leaving the skin on is optional). Trim the ends and cut each potato into 1/3 to 1/2-inch (8–12 mm) sticks for classic fries. Try to keep them uniform so cooking is even.
Rinse
Place the cut fries in a large bowl and cover with cold water. Agitate a few times to release surface starch. Let them sit for at least 30 minutes; for best results, soak 2 hours or refrigerate and soak up to 24 hours. If using ice, add it to the soak water to keep the potatoes cold and firm.
Par-cook (recommended)
Drain and rinse
After soaking, drain the potatoes and rinse them under cold water until water runs clear. Pat them very dry using clean kitchen towels or paper towels. Removing surface moisture prevents dangerous splatter when frying.
Blanch (optional but crispier)
Bring 2000 ml water to a rolling boil in a large pot with 1 tablespoon of salt. Add the drained fries and blanch for 3 to 4 minutes — they should be tender but still firm (not fully cooked). Immediately transfer them to an ice bath (cold water with ice) to stop cooking. Drain and dry thoroughly.
Frying
Heat oil
Pour about 1.5 cups of neutral frying oil into a heavy-bottomed pot or Dutch oven so that it reaches a 2–3 inch depth. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test with a strip of potato; it should sizzle steadily but not brown quickly.
First fry
Working in small batches to avoid crowding, add a single layer of fries and cook for 3 to 4 minutes until they are cooked through but pale and slightly limp. Remove with a slotted spoon or spider and drain on paper towels or a wire rack. Let the fries cool for at least 10 minutes; you can refrigerate them for 15–30 minutes to improve crispness.
Heat for second fry
Raise the oil temperature to 375°F (190°C).
Second fry
Fry the cooled fries in small batches again for 1.5 to 3 minutes, or until golden brown and crisp. Remove and drain on paper towels or a wire rack. Immediately season with salt and pepper (if using) while still hot so the seasoning sticks.
Alternative: Single high-temp fry (faster)
If you prefer a single-fry method, dry the cut potatoes thoroughly after soaking. Heat oil to 375°F (190°C) and fry small batches for 4 to 6 minutes until golden and crisp. This method is quicker but may yield slightly less interior fluffiness than the double-fry approach.
Serve
Taste and adjust seasoning. Serve hot immediately with ketchup, mayonnaise, aioli, or your preferred dipping sauce.