French Fries Recipe

Time1h 30m

Serves4

Make French Fries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and cut
Peel the russet potatoes (leave skin on if you prefer rustic fries). Cut potatoes into even matchsticks about 1/4 to 3/8 inch (6–10 mm) thick. Aim for uniform size so they cook evenly.
2
Rinse
Place cut potatoes in a large bowl and rinse under cold running water, tossing to remove surface starch until water runs clear (about 1–2 minutes).

3
Soak to remove starch
Fill the bowl with cold water and add ice if using. Submerge the cut potatoes and soak for at least 30 minutes, preferably 1–2 hours (or refrigerate and soak up to 24 hours). This removes excess starch and helps achieve crispness.
4
Final rinse and dry
After soaking, drain the potatoes and rinse once more under cold water. Spread the fries in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Removing moisture is critical to prevent oil splatter and ensure crisp fries.

5
Heat oil for blanching
Pour vegetable oil into a deep heavy pot or fryer to a depth of 2–3 inches (enough to fully submerge fries). Heat oil to 300°F (150°C). If you don’t have a thermometer, heat oil over medium until a small piece of potato bubbles gently.
6
Blanch the fries
Working in small batches (do not overcrowd), add a portion of dried fries to the 300°F oil and cook for 4–5 minutes until they soften but have little color. Use a slotted spoon to transfer fries to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Let the blanched fries cool for at least 10–15 minutes; you can refrigerate to speed cooling and hold until all batches are blanched.

7
Heat oil for finishing
Increase oil temperature to 375°F (190°C). If using the same pot, allow oil to come back up to temperature between batches so the fries crisp quickly.
8
Finish frying
Fry the cooled, blanched fries in batches at 375°F for 2–3 minutes per batch, until they turn golden brown and crisp. Use a slotted spoon to lift fries and let excess oil drain back into the pot. Transfer finished fries to a wire rack or a paper-towel-lined tray in a single layer to keep them crisp.
9
Season and serve
While still hot, sprinkle the fries evenly with fine sea salt, black pepper, and optional garlic powder. Toss gently to coat. If using, sprinkle chopped fresh parsley for color and flavor. Serve immediately.
10
Safety & storage
Allow oil to cool before straining and storing. Leftover fries are best reheated in a 425°F (220°C) oven for 5–10 minutes. Consume within 1–2 days for best texture.