Crispy fresh french fries, right from your own stove. It is possible, and the secret, which actually isn’t much of a secret anymore but you may not know this, is DOUBLE frying the potatoes. Yup. These little nuggets need two baths in some hot oil to develop that crispy exterior that you love so much. I was skeptical, but it actually worked. Plus, these taste so much better than the frozen variety!
Start by cutting your potatoes. You can do this by hand it you’d like. I use my handy slicer that attaches to my Bosch. LOVE it. Scary sharp though. Handle with care.
Now soak your fries in cold salted water for about 20 minutes. This gets rid of some of the starch for you.
The next step is very important. DRY the potatoes well. You do NOT want to be adding wet potatoes into hot oil. BAD combination. Dangerous! I strained mine really well and then put them on a thick towel and rolled them up in it. Then I unrolled after about 10 minutes and let them air dry for a while too.
While they dry you can heat up your oil. You want it at about 325-350 for the first fry. Cook them for about 2-3 minutes. They won’t be brown, but they will be cooked. Drain them on some paper towels over a brown paper bag. Or something similar.
After they are all 1st fried, heat up the oil to 375 and do the 2nd fry. How long it takes depends on how thick your particular fries are. Just make sure they are golden brown before you fish them out to drain again.
Salt them while they are fresh out of the oil if you want it to stick, and enjoy while hot!
- 3-4 medium potatoes, cut into sticks
- 4-5 cups canola or peanut oil
- Peel potatoes and cut into sticks. Soak in cold salted water for 20-30 minutes. Drain well and dry well.
- Heat oil to 325-350. Fry potatoes in small batches for 3-4 minutes, or until cooked through. Remove from oil and drain.
- When all potatoes are fried, increase oil heat to 375 and fry a 2nd time in small batches until golden brown. Remove from oil, drain, and salt. Eat immediately.
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