Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Oil
Seasoning
Method
Preparation
- 1
Wash and Cut the Potatoes
Begin by thoroughly washing the Russet potatoes under cold water to remove any dirt and debris. Pat them dry with a clean towel. Cut each potato into uniform sticks, about 1/4 inch thick, ensuring they cook evenly.
- 2
Soak the Potatoes
Place the cut potato sticks in a large bowl of cold water and soak for at least 30 minutes. This step helps to remove excess starch, making the fries crispier.
Cooking
- 3
Heat the Oil
In a deep fryer or a large heavy-bottomed pot, pour in the vegetable oil and heat it to 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry thoroughly with paper towels. Removing excess moisture is crucial to achieving crispy fries.
- 5
Fry the Potatoes
Carefully add a handful of the dried potato sticks to the hot oil. Fry them in batches to avoid overcrowding. Cook for about 5-7 minutes or until golden brown and crispy.
- 6