Learn how to double-fry potatoes for restaurant-style crispy french fries that your friends & family will love.
Most people don’t know that the secret to crispy & delicious french fries is that they need to be double-fried. The first frying is done at a lower temperature to soften the starchy potatoes and prepare them for the hotter second frying which is what delivers the crispiness most people expect of the perfect french fries. Seasoning french fries is typically best done with just sea salt but I do add a dash of garlic salt to my dish (feel free to customize as you’d like).
Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
Serves: 2-4 People
2 Large Russet potatoes
1 Quart vegetable oil
Sea salt for tasting
Cut the Russet potatoes along the long-side, cutting them into evenly sized strips
Soak the strips of potato in a bowl of room-temperature water for 30 minutes and then pat them dry thoroughly using paper towels.
Heat up the vegetable oil in a deep-fryer or large frying/saucepan. You want the oil to be around 275 degrees Fahrenheit before adding the next step.
Add the potato strips to the hot oil (gently add them) and allow to fry for 5 minutes. Be sure to stir and flip occasionally.
Remove the strips from the hot oil and place onto a few paper towels (on a plate), allowing the oil to drain and the potatoes to completely cool off.
Heat up another batch of oil in a deep-fryer or large frying/saucepan. You want the oil to be hotter than the last time, aiming for 350 degrees Fahrenheit.
Add the potatoes back into the oil and fry for another 5 to 6 minutes, until golden brown.
When finished, remove from hot oil and place on another set of paper towels to drain the oil off and cool off just a bit (but not completely). Add salt for tasting and serve fries warm. Enjoy!