Fries Recipe
Make 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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Potatoes
Parboil & soak
Frying
Finishing & seasoning
Method
Prep
- 1
- 2
Rinse
Place cut potatoes in a large bowl and rinse under cold water, tossing, until the rinsing water runs clear. This removes surface starch.
Parboil & soak
- 3
Parboil
Place the rinsed potato sticks in a pot and add cold water to cover by about 1 inch (use the 1.5 liters listed as a guide). Add 1 tablespoon kosher salt. Bring to a gentle boil and simmer for 4–6 minutes — you want the potatoes to be slightly tender but still firm, not falling apart. Test by piercing: there should be slight resistance.
- 4
Shock and ice bath
Prepare an ice bath using the 2 cups of ice and cold water. Drain the parboiled potatoes into a colander and immediately transfer them into the ice bath to stop cooking. Let cool completely, about 10 minutes. Drain and pat very dry with clean kitchen towels or paper towels. Excess moisture will cause oil spatter and reduce crispness.
Optional coating
- 5
Light dusting
If using cornstarch for extra crispiness, toss the dried potato sticks with 1 teaspoon cornstarch in a large bowl until evenly coated. Shake off any excess cornstarch.
Fry - first (blanch) fry
- 6
Heat oil
Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat over medium until a small piece of potato sizzles gently but does not brown quickly.
- 7
Blanch fry
Working in batches (do not overcrowd), add potato sticks and cook for 4–6 minutes until soft and pale — they should not brown. Remove with a slotted spoon and transfer to a wire rack or tray lined with paper towels. Let cool for at least 10 minutes. This step cooks the potatoes through without browning.
Fry - second (finish) fry
- 8
Raise oil temperature
Increase oil temperature to 375°F (190°C). If using a thermometer, wait until it reaches target. This higher temperature crisps the exterior quickly.
- 9
Finish frying
Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Stir gently or shake the basket occasionally for even coloring. Remove with a slotted spoon or fryer basket and drain on a wire rack or paper towels.
Season & serve
- 10
Season
While the fries are still hot, sprinkle with the 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Toss gently so seasoning adheres. If using, sprinkle minced fresh parsley for color and aroma.
- 11
Serve
Serve immediately with your choice of dipping sauces (ketchup, aioli, etc.). Enjoy.