The secret behind the BEST homemade french fries.
The twice fried french fries is a real thing.
Let me tell you why it works — It reduces the amount of time that the potatoes need to stay in the oil to get golden. The first fry is meant to COOK the potatoes, the second to GOLDEN them.
This helps them cook evenly, and get that perfect crunch without getting too oily or soggy.
Trust me, you need a batch of those in your life!!
5 Russet potatoes (don’t use other ones!)
Salt
Oil
Tools:
Standing mandolin (that can julienne)
Deep pot
Spider strainer
Thermometer
Wire rack
DIRECTIONS:
Peel your potatoes. Julienne cut them using a standing mandolin, or just a good chef knife.
Place all cut potatoes in very cold water and soak while oil is heating up.
Heat 2 inches of oil in a deep pot. Place thermometer inside. We want it to reach 330 F.
Dry very well one batch of fries at a time before you fry. Using a spider strainer, slowly add them to your oil. Pause in between each spoon that you add to the oil. Let them first fry 2-3 minutes.
Remove and let them rest on a wire rack. At the same time, raise the temperature of the oil to 385-400 F.
Once hot, return fries to super hot oil. Again, in batches for 2-3 min.
Remove and drain on wire rack only once golden.
Toss in salt.
MY BEST TIPS:
Soaking the potatoes in cold water (but drying them very well!) removes the starchiness of the potatoes and eventually makes them crispier.
It is very important to use a deep pot because the oil rises to the surface when the fries are added and it can create a big mess and be dangerous.
Don’t overcrowd the pot. The potatoes can lower the temperature of the oil if too many are added at a time.
For full video, click here.
Enjoy,
Guila
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