How to make Double Fried French Fries recipe.
Let’s talk French Fries!
- What oil you should use.
- Why you should double fry your French Fries.
- Why NOT place french fries on paper towels.
Follow this recipe and a few tips for the best batch of homemade double-fried French fries!
Per the internet, Americans consume 29lbs of French fries each year. If you are going to make these from scratch (not frozen store-bought) you gotta do it right! French fries are simply cut up potatoes, fried and salted. Well sorta. There are a few tricks to French Fry making. Have you ever wondered why your homemade French fries don’t quite taste like those of your favorite fast food joint?
Recipe Tips for Double Fried French Fries
- The first thing is you need the right potato. Russets make the best french fries. No further discussion needed!
- Second, you need to be using the right oil. Sunflower oil makes the best French fries. I don’t know why they just do.
- Third, you want to blanch the fries in heated oil. You are not cooking them. This may seem like an unnecessary step but believe me, double frying your French fries will make them tastier and 10x crispier.
- Fourth and finally DO NOT PLACE THEM ON PAPER TOWELS. Placing your crispy french fries on an oil-soaked napkin…gross, but really they will lose their crispness and get soggy. JUST DON’T! This tip goes for any food you fry!
Double Fried French Fries Recipe
Double Fried French Fries
Twice Fried French Fries
- 3 lbs russet potatoes
- sunflower oil for deep frying
- coarse salt to taste
Cut potatoes into sticks. Keep in cold water until needed.
Drain and dry potatoes with a clean kitchen towel or paper towels.
In a medium sauce pan heat sunflower oil to 320F.
In batches cook for 5 minutes to blanch them. Remove fries and place on a cooling rack. (they will not be fully cooked)
You can place paper towels under the cooling rack. Do not put fries on paper towels.
Increase oil temperature to 375F.
In batches return fries to the oil and cook until golden and crisp.
Place fries back on the cooling rack.
Salt fries as soon as they come out of the oil.
When frying ANY food do not place on paper towels. This will make the food soggy. That is why we use a metal cooling rack.