Basket Of Fries Recipe
Make Basket Of 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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Fries
Finishing & Serving
Method
Fries
Prepare potatoes
Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut each potato into 10–12 mm (about 3/8–1/2 inch) sticks for standard basket-style fries. Keep sizes consistent so fries cook evenly.
Rinse and soak
Place the cut fries in a large bowl of cold water and rinse until water is mostly clear to remove surface starch. Then fill the bowl with fresh cold water and soak for at least 30 minutes, up to 2 hours. For best results, soak up to overnight in the refrigerator.
Dry and (optional) toss with cornstarch
Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch for extra crisp, put dried fries in a large bowl, sprinkle 1 tablespoon cornstarch evenly over them, and toss gently until lightly coated.
First fry (blanch)
Heat the frying oil in a deep heavy pot or deep fryer to 320°F (160°C). Fry the prepared fries in small batches for 4–5 minutes until they are softened but not browned. Use a slotted spoon or spider to remove fries and transfer to a tray lined with paper towels to drain and cool. Repeat with remaining batches.
Rest between fries
Let the blanched fries rest at room temperature for 10–20 minutes (or refrigerate for up to 1 hour) — this step improves texture and ensures a crisp exterior during the final fry.
Second fry (crisp and color)
Increase oil temperature to 375°F (190°C). Working in small batches, fry the blanched fries for 2–3 minutes or until golden brown and crisp. Do not overcrowd the fryer or pot. Use a slotted spoon to remove fries and drain on fresh paper towels.
Finishing & Serving
Season immediately
While the fries are still hot and draining, sprinkle with the fine sea salt (approximately 2 teaspoons total) and freshly ground black pepper (about 1/2 teaspoon). Toss gently to distribute seasoning evenly. If using chopped parsley, sprinkle it now and toss lightly.
Serve
Transfer the seasoned fries into a basket or serving container lined with paper towels to absorb any excess oil. Serve immediately with ketchup or your preferred dipping sauces (about 200 ml total). Provide extra napkins or paper towels for guests.
Safety and storage
If you must hold fries briefly, keep them in a single layer on a baking sheet in a low oven (200°F / 95°C) for up to 15–20 minutes; longer holding will soften them. Leftover fries can be refrigerated in an airtight container for up to 3 days and reheated in a 425°F (220°C) oven or an air fryer to restore crispness.