French Fries Recipe
Make French Fries 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 & Finishing
Cooking Oil
Method
Potatoes & Prep
Peel and cut
Peel the russet potatoes (optional — leave skins on if you prefer). Trim ends and cut each potato into 1/3- to 1/2-inch sticks for classic fries. Aim for uniform thickness so they cook evenly.
Rinse and soak
Place the cut fries into a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch. Transfer fries to the bowl of cold water, add 1 cup of ice to keep water cold, and let soak for at least 30 minutes and up to 2 hours. This firms the potatoes and yields crisper fries.
Dry thoroughly
Drain the soaked fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface causes oil to splatter and prevents crisping. Allow them to air-dry for 10–15 minutes if possible.
Cooking Oil
Heat oil
Pour about 2 cups of oil into a heavy-bottomed pot or deep fryer so the oil depth is about 2–3 inches. Attach a thermometer and heat the oil to 325°F (163°C) for the first (blanch) fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.
First fry (blanch)
Working in small batches so you don't overcrowd the oil, add a portion of the dried fries and fry for 3–4 minutes until the exterior is just set and pale (not browned). Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Repeat with remaining fries. The internal potato should be cooked through but not crisp.
Bring oil to finishing temperature
Increase the oil temperature to 375°F (190°C). Allow it to come fully up before the second fry.
Second fry (crisp)
Working in small batches again, fry the blanched fries for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon or spider and transfer to a wire rack or paper towel-lined tray to drain excess oil.
Seasoning & Finishing
While the fries are still hot, immediately sprinkle with kosher salt and freshly ground black pepper. If using, add garlic powder and toss gently to coat evenly. Finish with finely chopped fresh parsley if desired. Serve hot.