Perfect Double-Fried French Fries
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Even at home, you can fry crispy French fries like those at fast food restaurants, ensuring they're golden on the outside and fluffy on the inside. To achieve this, the potatoes are first soaked in water to remove excess starch. The longer you soak them, the crispier they will be. Then, the slices are deep-fried twice. This also affects their texture: if you fry them once, the fries will be crispy on the outside but baked on the inside. A second fry at a higher temperature will give them the perfect texture. Add the fries to the pan in small batches to keep the oil from cooling too much, and use a deep-fry thermometer to maintain a consistent temperature.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes (about 1 kg)
- Vegetable oil, for deep-frying (about 2 l)
- Fine sea salt and ground black pepper
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Cooking the dish according to the recipe:
- Fill a large bowl with cold water. Peel the potatoes. Slice them into 0.8 cm thick slices, then stack the slices and cut them into 0.8 cm thick sticks, dropping them into the bowl of water. Soak for at least 30 minutes and up to 24 hours. This will help remove excess starch from the potatoes and prevent them from oxidizing.
- Pour 4 cm of canola oil into a heavy-bottomed saucepan; insert a deep-frying thermometer and heat the oil over medium heat to 160°C (320°F). Drain the potatoes and pat them dry to remove excess moisture.
- Drop 2 handfuls of potatoes into the hot oil. Make sure there's at least 2 cm of oil above the potatoes. Fry until light golden brown, 5-7 minutes. Remove the potatoes with a slotted spoon, carefully shaking off any excess oil, and transfer to the grill. Repeat until all the potatoes are fried.
- Increase the oil temperature to 175°C (355°F). Fry the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes with a slotted spoon, gently shaking off any excess oil, and sprinkle with salt and black pepper. Repeat until all the potatoes are fried.
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