French Fries Recipe

Time1h

Serves4

Make French 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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1
Peel and cut
Peel the potatoes if you prefer (leave skin on for extra texture). Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Consistent size ensures even cooking.
2
Rinse
Place the cut fries in a large bowl and rinse under cold running water, or fill the bowl with cold water and swish to remove surface starch. Drain and repeat until the water runs clearer (2–3 rinses).
3
Soak
Submerge the cut fries in the cold water with a few ice cubes and refrigerate for at least 30 minutes and up to 2 hours. This removes more starch and helps achieve crispiness. If short on time, soak at least 30 minutes.
4
Dry thoroughly
Drain the fries and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to splatter and prevent crisping.

5
Heat oil (first fry/blanch)
Pour oil into a deep fryer or a heavy-bottomed pot to a depth of about 3–4 inches (7–10 cm), leaving at least 3 inches (7 cm) of headspace. Heat oil to 300°F (150°C). Use a thermometer to monitor temperature.
6
First fry — cook through
Working in batches of about 300–350 g (do not overcrowd), carefully lower dried fries into the 300°F (150°C) oil. Fry until the fries are softened and pale blond, about 4–6 minutes per batch. They should not brown. Use a slotted spoon or spider to transfer fries to a paper-lined tray to drain and cool for 5–10 minutes.
7
Raise oil temp (second fry)
Increase oil temperature to 375°F (190°C). Let oil come to full temperature before the second fry.
8
Second fry — crisp
Return blanched fries to the hot 375°F (190°C) oil in batches. Fry until golden-brown and crisp, about 2–4 minutes per batch, turning if needed for even color. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a tray.

9
Season immediately
While the fries are still hot and just drained, sprinkle the measured salt evenly over them so it adheres. Add optional black pepper, garlic powder or smoked paprika, and chopped parsley if using. Toss gently to coat evenly.
10
Serve
Serve fries hot for best texture. Offer condiments such as ketchup, mayonnaise, aioli or vinegar on the side.