I have attempted french fries about a half dozen times previously and I was never satisfied with the outcome. I was hoping this recipe I was hoping it was going to be different in some way. Much to my surprise...it was. The secret, in my opinion, was not the "double fry" as mentioned in the recipe, rather the chilling of the french fries in between the first and second fry. It made all of the difference in the world...light and fluffy on the inside and perfectly crunchy on the outside. I have now made these at least 6 or 7 times since reading this recipe and the results are predictably wonderful. Prior to the 1st fry, soak and refrigerate the cut fries overnight...perfection.
French Fries
Double frying is the secret to outstanding fries. The first plunge in oil cooks the potatoes through for a fluffy texture; the second one, at a higher temperature, forms a crisp exterior.
Canola or peanut oil, for frying
2 large russet potatoes (about 1 lb. 10 oz.), unpeeled, cut into 1⁄4"-thick sticks
Kosher salt, to taste
1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until the temperature registers 375° on a deep-fry thermometer. Add all the potatoes and cook, turning occasionally and maintaining an oil temperature of 325° (adding the potatoes will cause the temperature to drop), until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet and refrigerate until chilled, about 1 hour.
2. Increase oil temperature to 385°. Working in small batches, add potatoes again; cook, stirring until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet. Season fries with salt.
SERVES 2
Ratings & Reviews (1)
French Fries
Reviewed by jtziolkowski on
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I have attempted french fries about a half dozen times previously and I was never satisfied with the outcome. I was hoping this recipe I was hoping it was going to be different in some way. Much to my surprise...it was. The secret, in my opinion, was not the "double fry" as mentioned in the recipe, rather the chilling of the french fries in between the first and second fry. It made all of the difference in the world...light and fluffy on the inside and perfectly crunchy on the outside. I have now made these at least 6 or 7 times since reading this recipe and the results are predictably wonderful. Prior to the 1st fry, soak and refrigerate the cut fries overnight...perfection.
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