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.
Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thick fries, about 1 inch wide.
Soak the Fries
Place the cut fries in a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch.
Dry the Fries
Drain the soaked fries and pat them dry with paper towels to remove excess moisture.
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Fry the Potatoes
Carefully add the fries to the hot oil in batches, being careful not to overcrowd. Fry for 5-7 minutes until golden brown and crispy.
Season the Fries
Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, and dried parsley.
Serve
Serve the thick fries hot, with your favorite dipping sauces.