French Fries Recipe
Make French Fries Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying
Finishing (optional)
Method
Potatoes & Prep
Choose and wash
Select 2 medium-to-large russet potatoes (about 4 cups when cut). Rinse under cold running water to remove dirt. Leave the skins on for texture or peel if you prefer.
Cut fries
Trim ends and cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Keep sizes consistent so fries cook evenly. Pat pieces dry with a clean towel to remove surface moisture.
Soak to remove starch
Place cut fries in a bowl and cover with cold water (about 8 cups) and ice if available. Soak at least 30 minutes, ideally 1–2 hours. This removes excess starch and prevents sticking. After soaking, drain and rinse under cold water until water runs clear then spread on a clean towel and thoroughly dry.
Frying
Heat oil
Pour 1.5 liters of oil into a deep heavy pot or deep fryer, leaving at least 3 inches (7–8 cm) headspace. Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato: it should bubble gently and rise to the surface.
First fry (blanch)
Working in batches (do not overcrowd), add fries to the oil and cook 4–6 minutes until soft but not colored (pale and limp). Remove with a slotted spoon or spider onto a paper towel–lined tray to drain. Let fries rest for 10–20 minutes; you can refrigerate briefly to cool.
Raise temperature
Increase oil temperature to 375°F (190°C) for the second fry. This step crisps the exterior.
Second fry (crisp)
Return fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove fries, drain on fresh paper towels or a wire rack set over a sheet pan.
Season
Immediately sprinkle 1 tablespoon of salt over the hot fries and toss gently to coat evenly so the salt adheres.
Finishing (optional)
Pepper and herbs
If using, sprinkle freshly ground black pepper (about 1 tsp) and chopped parsley (1 tbsp) over the fries and toss to combine.
Parmesan
For parmesan fries, while still hot, sprinkle 2 tablespoons of finely grated Parmesan and toss so it melts slightly onto the fries.
Serve
Serve immediately while hot and crisp with ketchup, mayo, aioli, or your preferred dipping sauce.