Fries Recipe
Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Preparation
Seasoning & Finish
Frying Oil
Method
Potatoes & Preparation
- 1
Peel and cut
Peel the russet potatoes (leave peel on if you prefer). Cut each potato into 1/3-inch (about 8 mm) sticks for classic fries. Try to keep pieces uniform for even cooking.
- 2
Rinse
Place cut fries in a large bowl and rinse under cold running water until the water runs clear. This removes excess surface starch and prevents sticking.
- 3
- 4
Dry thoroughly
Drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels and pat very dry. Excess moisture causes oil splatter and prevents crisping. Let sit 10 minutes to air-dry if needed.
Frying Oil
- 5
Heat oil (first fry)
Pour oil into a heavy-bottomed pot or deep fryer so there's at least 3 inches of oil but not more than two-thirds full. Heat oil to 325°F (163°C). Use a thermometer to maintain accurate temperature.
- 6
Blanch (first fry)
Working in batches (do not overcrowd), add a single layer of dried potato sticks to the 325°F oil. Fry each batch 4–5 minutes until the fries are pale and slightly tender but not browned. Use a slotted spoon to remove fries and drain on a wire rack set over a sheet tray. Repeat until all potatoes are blanched.
- 7
Increase heat
Raise the oil temperature to 375°F (190°C) for the final fry. Allow the oil to come back up to temperature between batches.
- 8
Crisp (second fry)
Fry the blanched fries in batches at 375°F for 2–3 minutes or until golden brown and crisp. Work quickly to avoid overbrowning. Remove fries with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain briefly.
- 9
Safety & oil management
Always monitor oil temperature; avoid letting oil smoke. Let oil cool completely before disposing or storing. Keep a lid nearby and never leave hot oil unattended.
Seasoning & Finish
- 10
Season while hot
Immediately after the final fry, sprinkle each batch with kosher salt to taste (about 1/2 tsp per batch) and the prepared seasoning blend: combine fine sea salt, black pepper, garlic powder, and smoked paprika in a small bowl and shake lightly over the fries so seasoning sticks while the fries are still hot.
- 11
Toss and serve
Gently toss fries to distribute seasoning evenly. Serve hot to preserve crispness. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.