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 / Rinse
Frying
Optional seasonings
Method
Potatoes
Select and wash
Choose 1 lb of medium russet potatoes (about 2 medium). Scrub under running water to remove dirt. Do not peel unless you prefer skinless fries; leaving the skin adds flavor and texture.
Cut fries
Cut potatoes into 1/3 to 1/2-inch thick sticks for classic fries. Keep pieces uniform for even cooking. Pat dry with clean kitchen towels or paper towels to remove surface moisture.
Salt the cut potatoes
Toss the cut fries with 1 tsp coarse kosher salt. Let sit 15 minutes while you get water ready — this helps draw some moisture and seasons the interior.
Parboil / Rinse
Bring water to boil
Fill a large pot with about 1 liter (or enough to cover fries) of cold water and bring to a rolling boil over high heat.
Parboil
Carefully add the cut fries to boiling water and cook for 3 to 4 minutes until the exterior is softened but the center is still firm. The fries should not be fully cooked. This step reduces surface starch and helps achieve a fluffy interior.
Shock in ice bath
Immediately transfer parboiled fries to a bowl with 1 cup ice and cold water to stop cooking. Leave for 2 minutes, then drain thoroughly and spread on a tray or baking sheet. Pat completely dry with towels to prevent dangerous oil splatter.
Frying
Heat oil (first fry - blanch)
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 1 liter). Heat to 325°F (162°C). If you don't have a thermometer, heat until a small piece of bread turns light golden in ~45–60 seconds.
First fry (blanch)
Working in batches (do not overcrowd), lower dried fries into the 325°F oil and cook for 3 to 4 minutes until they are pale and slightly softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.
Increase heat (second fry)
Raise oil temperature to 375°F (190°C). This higher heat creates a crisp exterior.
Second fry (crisp)
Fry the cooled blanched fries in batches at 375°F for 2 to 3 minutes or until golden brown and crisp. Stir gently to brown evenly. Remove and drain on a wire rack or paper towels.
Season
While still hot, sprinkle fries evenly with fine sea salt or flaky finishing salt to taste (about 1 tsp total for this batch). If using optional seasonings (black pepper, garlic powder, paprika) or Parmesan, toss immediately so they adhere.
Serve
Serve fries hot with your favorite dips (ketchup, mayo, aioli) and enjoy.