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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For the fries
For blanching & drying
For frying
Method
For the fries
Peel and cut
Peel the russet potatoes (optional: leave the skin on for rustic fries). Cut each potato into 1/3-inch (approximately 8 mm) sticks: halve the potato lengthwise, then lay flat and slice into 1/3-inch slabs, stack a few slabs and slice into sticks. Aim for uniform size so they cook evenly.
Rinse
Place the cut fries in a large bowl and rinse under cold running water, stirring, until the water runs clear to remove excess surface starch (about 1–2 minutes).
Soak
Transfer the rinsed fries to a bowl of cold water. Add ice to keep the water cold and soak for at least 30 minutes, up to 2 hours. This helps remove more starch and yields crisper fries. If soaking longer than 30 minutes, change the water once to keep it clear and cold.
For blanching & drying
Blanch (first fry)
Drain the soaked fries and thoroughly pat them dry with clean kitchen towels or paper towels. Heat oil in a deep pot or fryer to 300°F (150°C). Working in batches, add fries and blanch for 4–6 minutes until the centers are tender but there is no browning. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries cool to room temperature (15–30 minutes) or refrigerate briefly to help firm them.
Dry thoroughly
Before the final fry, make sure fries are completely dry. Pat again with paper towels if needed. Excess moisture will cause oil to spit and will reduce crispness.
For frying
Heat oil
Increase oil temperature to 375°F (190°C). Use a thermometer to maintain steady temperature; if the oil is too cool fries will absorb oil and be greasy, too hot and they will brown too quickly.
Fry (second fry)
Working in small batches, lower the blanched, dried fries into the hot oil. Fry until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Stir gently with a spider or slotted spoon to prevent sticking and to ensure even browning.
Drain and season
Remove fries from the oil and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with 1 tsp salt (or to taste) and any optional seasonings while the fries are hot so the seasoning adheres. Add freshly ground black pepper or other seasonings if desired.
Serve
Serve fries hot. For best results, serve immediately with condiments like ketchup, mayo, aioli, or vinegar.