createDouble Fried French Fries
There is nothing more satisfying then simple french fries and there is nothing more fun to make. There are two simple secrets that are necessary for success. One: double fry. Two: don’t use paper towels to cool your fries.
Ready
- Potatoes (starchy potatoes: Idaho, Russet, or Yukon Gold potatoes)
- Canola oil
- Salt
Set
- Deep fryer
- Wire cooling rack
- Paper towels
Go
- Fill a deep fryer with oil and bring to 350°F.
- Place paper towels under wire cooling rack.
- Slice potatoes according to preference. Some like it long and thin and some like them short and fat. Whatever turns you on, but always pat dry to remove excess moisture before placing in fryer.
- Add sliced potatoes to fryer and cook until just cooked. Remove before they start getting any color (this is known as blanching). You may have to do this in small batches. Don’t overcrowd fry basket — this will lead to limp fries.
- Remove from deep fryer, drain excess oil and let cool. This can be done 1-2 hours before and held until final cooking time.
- Raise heat on fryer to 375°F. Return fries to hot oil and cook until golden brown. If doing large batch, fry in small batches and always allow heat to come back to 375°F level before placing in another batch.
- Remove and place on wire rack to drain. Salt immediatlely.
- Serve while still hot.
What you should know
If you don’t have a cooling rack, simple remove one of the racks from your oven. It will serve the same purpose.
Andrew: I once heard soaking the potatoes in ice water before cooking helps. What do you know about this; have you ever tried it?
I would have thought this would bring down the termperature of the oil, which wouldn’t be a good idea. I always dry my cut potatoes before submerging in the oil. I too though would be interested to know if there is some science in this assertion. Thanks Beth.
Interesting. I’ve never heard of the ice water trick. My concern would be that water logged potatoes would cause a lot of dangerous splattering when they hit the hot oil. But I too am interested in the science behind this and next time I make French fries I will try a batch with ice water and a batch without to see if there is a discernible difference.
I don’t have a deep fryer, but I cook my fries exactly the same way in a heavy-bottomed pan on the stove. Of course, this requires constant attention. Risk of fire is high. And it essential not to over-crowd the pan.