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
- 1
Wash and cut
Scrub the potatoes well under cold running water to remove dirt. Leave the skin on or peel according to preference. Trim the ends. Cut each potato into 1/2-inch (about 12 mm) sticks: slice the potato lengthwise into 1/2-inch slabs, then stack slabs and cut into 1/2-inch batons. Aim for uniform thickness so fries cook evenly.
- 2
Rinse
Place the cut potatoes into a large bowl of cold water and swirl to remove surface starch. Drain and repeat rinsing under running water until the rinse water runs clear (2–3 rinses).
- 3
Soak
Fill a large bowl with 1600 ml cold water, add 1 tablespoon kosher salt and the cut potatoes. Add ice (about 200 g) to keep the water cold. Soak the potatoes for at least 30 minutes, up to 2 hours. This removes more starch and firms the potatoes for crisper fries.
- 4
Dry
After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry—any surface moisture will cause oil to spatter and will prevent crisping. Let them air-dry for 10 minutes if time allows.
Frying oil & seasoning
- 5
Heat the oil
Pour about 1.5 cups of neutral oil into a heavy-bottomed pot or Dutch oven (use enough oil to give you about 2–3 inches depth for shallow-deep frying). Attach a thermometer and heat the oil to 325°F (163°C) for the first blanching fry.
- 6
Blanch (first fry)
Working in batches so you don’t overcrowd the pot, add a portion of dried potato sticks to the oil. Fry for 4–5 minutes until pale, soft but not browned—this cooks the interior. Use a slotted spoon to transfer blanched fries to a wire rack or paper towel-lined tray to drain. Let oil return to 325°F between batches.
- 7
Increase temperature
After all batches are blanched and drained, raise the oil temperature to 375°F (190°C) for the crisping/final fry. Ensure temperature stabilizes before proceeding.
- 8
- 9
Season
While still hot, sprinkle the fries evenly with 1 teaspoon finishing salt and 1/2 teaspoon freshly ground black pepper. If using, add 1/2 teaspoon garlic powder and toss gently. Finish with 1 tablespoon finely chopped fresh parsley, if desired.
- 10
Serve
Serve the fries immediately while they're hot and crisp. Provide ketchup, mayonnaise, aioli, or other dipping sauces on the side.
- 11
Safety & storage notes
Do not leave hot oil unattended. Cool oil completely before disposing or storing. Leftover fries can be reheated in a 425°F (220°C) oven on a sheet rack for 6–8 minutes to re-crisp; they will not be as crisp as freshly fried.