French Fries Recipe
Make French 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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Potatoes & Prep
Frying Oil
Seasoning
Method
Potatoes & Prep
Peel and cut potatoes
Peel the russet potatoes (leave skins on if you prefer skin-on fries). Cut each potato into uniform sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for consistent size so fries cook evenly.
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Transfer to the bowl of cold water, add the ice cubes, and soak for at least 30 minutes and up to 2 hours. This firms the exterior and removes more starch for crisper fries.
Dry thoroughly
Drain the potatoes in a colander, then spread them out on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause dangerous oil splatter and prevent proper browning.
Frying Oil
Heat oil for first fry (blanch)
Pour the neutral oil into a heavy-bottomed pot or deep fryer, filling so there's at least 3–4 inches (7–10 cm) of oil but not more than two-thirds full. Attach a deep-fry or candy thermometer and heat the oil to 325°F (163°C).
First fry: cook until tender
Working in small batches (so you don't crowd the oil), lower the dried potato sticks into the oil and fry for 4–6 minutes until they are softened and pale (not browned). Use a spider or slotted spoon to transfer fries to a wire rack or paper towels to drain. Let them cool for 10–20 minutes. You can refrigerate briefly to speed cooling; this step helps build a tender interior.
Heat oil for second fry (crisp)
Increase the oil temperature to 375°F (190°C). Allow it to come to temperature before the next step.
Second fry: crisp and brown
Return the blanched fries to the hot oil in small batches and fry for 2–4 minutes until golden brown and crispy. Stir gently to promote even browning. Remove with a spider or slotted spoon and drain on a rack or paper towels. Season immediately.
Safety and storage
If making ahead, cool blanched fries completely, store in a single layer on a tray in the refrigerator for up to 24 hours, then finish with the second fry just before serving. After frying, let oil cool completely before disposing or straining into a sealed container for reuse.
Seasoning
While the fries are hot from the second fry, sprinkle the fine sea salt evenly over them and toss gently to coat. Add freshly ground black pepper and optional garlic powder if using; toss again. Finish with chopped fresh parsley if desired and serve immediately.