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
Soak & rinse
Drying & seasoning
Frying
Finishing (optional)
Method
Potatoes
- 1
- 2
Cut into fries
Cut each potato lengthwise into 1/2-inch to 3/4-inch thick slices, then stack and cut those slices into matchstick-style fries about 1/2-inch wide. Try to keep pieces as uniform as possible for even cooking. You should yield approximately 4 to 5 cups of cut fries from 2 large russets.
Soak & rinse
- 3
Rinse
Place the cut potatoes in a large bowl and cover with cold water. Swirl and drain the first cloudy water to remove surface starch.
- 4
Soak to remove starch
Refill the bowl with 1.5 liters cold water and add ice if using. Soak the fries for at least 30 minutes and up to 2 hours. This step removes excess starch so fries crisp better. If short on time, soak 30 minutes; longer soaks improve crispness.
- 5
Final rinse and dry
After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread the fries on a clean kitchen towel or paper towels and pat completely dry. Drying thoroughly is essential to avoid oil splatter and to achieve crisp fries.
Frying
- 6
Heat oil
Pour about 1 liter of neutral oil into a deep heavy pot or deep fryer, filling no more than two-thirds full. Attach a thermometer and heat oil to 325°F (160°C) for the first blanching fry.
- 7
Blanch (first fry)
Working in small batches (about 1 to 1 1/2 cups of fries per batch), carefully lower the dried fries into the 325°F oil. Fry for 3 to 4 minutes until the exterior is set but not browned. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain. Repeat with remaining batches.
- 8
Rest
Let the blanched fries rest for 10 to 20 minutes at room temperature. This resting step allows steam to escape and the interior to finish cooking gently.
- 9
Heat oil for crisping
Increase oil temperature to 375°F (190°C). Use the thermometer to monitor closely.
- 10
Second fry (crisp)
Return fries to the hot 375°F oil in small batches and fry for 2 to 3 minutes until golden brown and crisp. Do not overcrowd the pot. Use a slotted spoon to lift fries and drain on a wire rack or paper towels.
Drying & seasoning
- 11
Season while hot
While fries are still hot and slightly oily, sprinkle 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly over the fries. Toss gently to coat.
Finishing (optional)
- 12
Garnish
If desired, sprinkle the fries with 1 teaspoon flaky finishing salt and 1 tablespoon fresh chopped parsley for color and a bright finish. Serve immediately.