Side Of Fries Recipe
Make Side Of Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Fries
Optional Finishes & Dips
Method
For the Fries
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Keep pieces uniform for even cooking.
Rinse and soak
Place cut potatoes in a large bowl of cold water and rinse until the water runs clearer. Then cover with fresh cold water and soak 30 minutes (up to 2 hours) to remove surface starch. This yields 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 splatter and soggy fries.
Optional cornstarch toss
If using, toss the dry fries with 1 tsp cornstarch and a light pinch of the fine sea salt; the cornstarch helps with a crisp exterior. Do this in a large bowl so fries remain separated.
Heat oil (two-stage frying)
In a heavy-bottomed pot or deep fryer, combine vegetable oil and optional higher-smoke-point oil. Heat oil to 325°F (163°C) for the first blanch. Use a thermometer to monitor temperature. If you don't have a thermometer, heat until a small piece of potato produces small steady bubbles and sinks slowly.
First fry (blanch)
Working in batches, fry the potatoes for 3 to 4 minutes until they are softened and begin to look pale and slightly blistered but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Allow to cool 10 minutes; you may refrigerate for 10–20 minutes between stages if preparing ahead.
Raise oil temperature
Increase oil temperature to 375–380°F (190–193°C) for the final crisping stage.
Second fry (finish)
Fry the blanched fries in batches for 2 to 3 minutes until golden brown and crisp. Do not overcrowd the pot — overcrowding lowers oil temperature and produces soggy fries. Remove to a wire rack or paper towels and immediately season with coarse kosher salt while hot.
Keep warm
If making multiple batches, keep finished fries warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches. Toss briefly before serving to redistribute heat and salt.
Optional Finishes & Dips
Parmesan & parsley
For parmesan fries, while fries are hot, sprinkle grated parmesan (about 2 tbsp) and chopped parsley (1 tbsp) and toss lightly so cheese melts slightly and adheres.