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 & coating
Frying
Finishing
Method
Prep potatoes
Wash and peel
Wash the russet potatoes thoroughly. Peel them if you prefer classic fries; leave the skins on if you want rustic fries. Trim any blemishes.
Cut into fries
Cut each potato into uniform sticks about 8–10 mm (1/3–3/8 inch) thick for standard fries. Aim for consistent size so they cook evenly. Rinse the cut fries under cold running water to remove surface starch.
Soak and rinse
Place the cut fries into a large bowl and cover with cold water (about 1.5 L). If you want extra crispness, add ice to keep the water very cold. Soak for at least 30 minutes, ideally 1–2 hours, or up to overnight in the refrigerator. This removes excess starch.
After soaking, drain and rinse the fries under cold water until water runs clear.
Drying & light coating
Spread the drained fries on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to splatter and reduce crispness.
If using cornstarch: in a large bowl, toss the dried fries with 1 tablespoon cornstarch and 1 teaspoon salt until lightly and evenly coated. This step is optional but helps produce a crisp exterior.
Frying (double-fry method)
Heat oil for first fry
Pour about 1 L of oil into a deep heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 inches) headspace. Heat oil to 150°C (300°F). If you don't have a thermometer, heat until a cube of bread browns slowly after 60–90 seconds.
Blanch/fry (first fry): Working in small batches (do not overcrowd), carefully lower fries into oil and cook for 4–6 minutes, until they are soft and pale but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain and cool. Repeat with remaining fries.
Heat oil for second fry
Raise oil temperature to 190–195°C (375–385°F) for the second fry.
Crisp/fry (second fry): Return the blanched fries to the hot oil in small batches and fry for 2–4 minutes until golden brown and crisp. Drain on a wire rack or paper towels.
Finish and serve
While still hot, sprinkle the fries with fine sea salt (about 1 teaspoon, or to taste). Add freshly ground black pepper and chopped herbs if desired, tossing gently to distribute.
Serve immediately with your choice of dipping sauces (ketchup, mayonnaise, aioli).