Double Fried French Fries Recipes

DOUBLE-FRIED FRENCH FRIES

Steps:

• Fill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)
• Fill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.
• Add 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.
• Bring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

FRENCH FRIES

Steps:

• Peel potatoes and square off sides and ends. Cut lengthwise into 1/3-inch-thick slices, then cut into 4-inch x 1/3-inch x 1/3-inch sticks. Place in a large bowl and add cold water to cover by 1 inch; let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
• Line 2 baking sheets with a double thickness of paper towels and put a cooling rack on top of each. Heat 2 inches of oil in a heavy stockpot over medium heat to 300 degrees on a deep-fry thermometer. Working in batches and using a spider (a long-handled, fine-mesh skimmer), lower potatoes into oil (the temperature will drop significantly, to about 270 degrees, and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer fries to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 300 degrees between each batch. (The potatoes can be blanched and left to drain on prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
• Heat oil to 350 degrees. Again, working in batches, add blanched potatoes to oil (the temperature will drop to about 340 degrees) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes. Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350 degrees between each batch. Sprinkle with salt and serve immediately.

PERFECT FRENCH FRIES

Steps:

• IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won't get hurt.In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again! Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.Sprinkle fries with sea salt and dive in!

DOUBLE FRIED FRENCH FRIES

Steps:

• Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
• Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
• Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

DOUBLE-FRIED FRENCH FRIES

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.