Strokers French Fries Recipe
Make Strokers 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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For the fries
Seasoning & finishing
Method
For the fries
Prep potatoes
Wash the russet potatoes thoroughly. Peel if you prefer (Strokers typically uses skin-off for crispness), then cut each potato into 1/3–1/2-inch thick sticks for classic restaurant fries. Try to keep size uniform for even cooking.
Rinse and soak
Place the cut fries in a large bowl and rinse under cold water until the water runs clear to remove surface starch. Then cover with cold water and add 1 tablespoon kosher salt. Soak for at least 30 minutes, up to 2 hours in the refrigerator. This step firms the potato and removes more starch for crisper fries.
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil popping and prevent crisping. Allow 10–15 minutes of air drying after towel-drying if possible.
First fry (blanch)
Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat oil over medium and test with a small piece of potato: it should bubble gently. Fry the potatoes in small batches for 4–5 minutes until soft but not brown. Remove fries with a slotted spoon to a tray lined with paper towels and let cool. This step cooks the interior.
Rest
Let the blanched fries rest for at least 15 minutes. For best results, transfer to the refrigerator for 20–30 minutes to firm, or up to a few hours; you can also freeze briefly if making ahead.
Second fry (crisp)
Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Do not overcrowd the fryer. Remove to a tray lined with fresh paper towels to drain.
Seasoning & finishing
While fries are hot, immediately sprinkle with 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika if using. Toss gently to coat so seasoning adheres while fries are still oily and hot.
If using fresh parsley, sprinkle 2 tablespoons chopped parsley over the fries and toss once more for color and freshness.
Serve immediately while hot and crisp with ketchup, aioli or your preferred dipping sauce. Leftover fries will soften; re-crisp in a 425°F (220°C) oven for 5–7 minutes or in a 375°F (190°C) air fryer for 3–5 minutes.