Fries- Large Recipe
Make Fries- Large 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 & Prep
Seasoning & Finish
Method
Potatoes & Prep
Wash and peel
Scrub the potatoes well under cold running water. Peel if you prefer classic fries; leave skins on for a more rustic texture. Pat dry with a clean towel.
Cut to fry size
Cut each potato into 1/2-inch (about 12 mm) thick sticks: slice the potato lengthwise into 1/2-inch slabs, stack a few and cut lengthwise again into sticks. Aim for uniform size so they cook evenly.
Rinse and remove starch
Place the cut fries in a large bowl and cover with cold water. Rinse by swishing them vigorously, then drain. Repeat until the rinse water runs much clearer (2–3 rinses).
Soak
Cover the fries with fresh cold water (about 2000 ml) and stir in 1 tbs fine salt. Add ice cubes to keep the water cold. Soak for at least 30 minutes and up to 2 hours to remove excess starch and to firm the fries for a crisp exterior.
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — removing surface moisture is essential to avoid oil splatter and to get crispy fries.
Frying & Seasoning
Heat the oil
Pour about 1.2–1.5 liters (enough to give 3–4 inches/7–10 cm depth) of vegetable oil into a heavy deep pot or fryer. Heat the oil to 325°F (163°C) for the first blanch/fry. Use a thermometer to monitor temperature and avoid overheating.
First (blanch) fry
Working in batches (do not overcrowd), add fries and cook for 3–4 minutes until they are softened but not browned. They should float and appear slightly opaque. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let them rest for 5–10 minutes. Repeat until all fries have been blanched.
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the final crisping fry. Let the oil stabilize at that temperature between batches.
Second (crisp) fry
Return the blanched fries to the hot oil in batches and fry for 2–3 minutes, or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove fries and drain on a wire rack or absorbent paper.
Season immediately
While the fries are hot, sprinkle with 2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and, if using, 1/2 tsp garlic powder. Toss gently to distribute. If using parsley, toss 1 tbs chopped fresh parsley over fries for garnish and mild herb flavor.
Serve
Serve the fries immediately while hot and crisp. Offer ketchup, mayonnaise, or other dipping sauces on the side.