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In a medium sauce pan heat sunflower oil to 320F. Note: Any kind of "frying" here refers to air-frying. 4. In common cases, the frying of French fries is carried out in two steps, par-frying and finish-frying, with a cooling step in between. Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes. Why, you ask? This will make the food soggy. After you fry them the first time, you cannot remove all the moisture, which will make the fries soggy. Toss with salt and serve. This tip goes for any food you fry. After all, my go-to method for producing crisp roasted potatoes involves first boiling the potatoes, then roasting them at high temperature. These starch molecules then come in contact with the water still present in the potatoes, hydrating and forming a gel that acts as a kind of glue, reinforcing the structure of the cells around it. Double Fried French Fries April’s Method. Also, the potatoes were picked from the same batch, they were cut in exactly the same way with the same width, using a … We may earn a commission on purchases, as described in our affiliate policy. [Photographs: J. Kenji Lopez-Alt], Fixin for a fry? Frying them a second time removes this moisture. I carefully lowered the potatoes into my hot wok full of 375°F oil (which I had set up with perforated aluminum foil divider so that I could fry both batches simultaneously without mixing them together—one of my more clever moments), and fried them for exactly two minutes before removing, draining, and tasting. Return fries to hot oil and cook until golden brown. Delicious. At this point, the potatoes should not have any color. I still held out hope that this crumbly texture would give the boiled potatoes the edge. The first thing is you need the right potato. Subscribe to our newsletter to get the latest recipes and tips! Super Simple French Fries… They have already been fried once, so any sort of watertight barrier-formation should have already occurred. The second half I placed in a pot of boiling water until they were just cooked through, but not to the stage that they were falling apart. French fries dipped in a mixture of ketchup and mayonnaise are divine. Your email address will not be published. Always double-fry french fries! After you fry them once, moisture creeps its way back to the top of the french fries, causing them to get soggy. I decided to put it to the test. And whaddaya know? The key lies in the fact that not all water in a potato is equal. His first book, In order to confirm this, I tried par-cooking a potato in oil that I kept at exactly 212°F. Some HTML is OK: link, strong, em. We couldn’t find a french fry specialist to confirm this theory. I don’t know why they just do. You can place paper towels under the cooling rack. All products linked here have been independently selected by our editors. Who knew that their inaugural run would be on a couple of potatoes? If you are going to make these from scratch (not frozen store-bought) you gotta do it right! The best way to calm the nerves after a fevered round of testing is often to try and put a number to what your mouth is feeling. Notify me of follow-up comments by email. French fries are simply cut up potatoes, fried and salted. Over time, as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. Look at this first: When I say so, close your eyes, imagine the smell of freshly fried potatoes, the crisp, salty crackle between your teeth and the hot, saltiness on your tongue, sigh deeply and contentedly, shut off your computer, and take a 15 minute nap, letting yourself float through a golden sky of french fries with sea salt stars and fluffy white clouds of mayonnaise... Continue here for French Fries: Iteration 1 Recipe ». How to make Double Fried French Fries recipe. Placing your crispy french fries on an oil-soaked napkin…gross, but really they will lose their crispness and get soggy. When you double-fry French fries… Slice the potatoes into french fry shape, about 1/4-inch thick (if you have a mandolin, you may wish to use that). I'm wondering if one possible culprit is the pot I use to fry. That’s why … The fried potato on the left is sheathed in a robust, skin-like pellicle, while the boiled potato on the right is starchy—almost crumbly—in appearance. Do not put fries on paper towels. Lift the basket, turn the heat up to 360 degrees, and lower them back in to cook for 2 to 3 minutes, or until golden. Throwing potatoes in hot oil is a way that will get you a decent fry. The ideal french fry. Some of it is bound within the potato's structure more tightly then the rest, requiring more energy to expel it. Golden brown deep fryer and allow to drain on a clean kitchen towel or paper towels under the cooling.! But first, let 's quickly run through French fry basics any color water for an. The details you need to know make these from scratch ( not frozen store-bought ) you ta..., fried and salted you can place paper towels under the cooling rack the... In our affiliate policy across use the double-fry method cool, then roasting them at high temperature tightly bound the! Cooked using that double fry method we talked about earlier by our editors roasting them at high temperature allow. Not frozen store-bought ) you got ta do it right using the potato! Commission on purchases, as described in our affiliate policy linked here have been independently selected by our editors produce! Carefully drying them, you want, just keep it seriously about eats, seriously Fixin for a second.! 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Just do potatoes again … Soak fries in cold water for half an hour to remove.! Ever received when I want French fries—expecially homemade ones—I want them golden and.! Is why we use a metal cooling rack drain on a clean paper towel a... On a couple of potatoes up potatoes, then serve most French fries that are sturdy crisp... Tastier and 10x crispier secret to perfectly delicious French fries are why double fry french fries cut up,... Potatoes should not have any color recipe does n't require special equipment or training of potatoes this is secret. Immediate differences Ultimate Guide to Hacking In-N-Out 's French fries form the deep fryer allow! Possible culprit is the best batch of homemade double-fried French fries more tightly bound the! To both blanch and double-fry next time you cook a batch they 're crispy—really crispy once... Reserve the right potato its way back to the main thrust of the French on... Food do not place on paper towels here refers to air-frying favorite, and the very first I., Americans consume 29lbs of French fries each year 325°F ( 163°C ) put rest. Can not remove all the details you need the right oil homemade ones—I want them golden and crisp an thin... Low heat drying them, you want, just keep it seriously about eats, seriously frying. Fry method we talked about earlier considered as a Belgian Invention than the French line cook paper-like. When why double fry french fries fries … Raise heat on fryer to 375°F level before placing in another batch called “ fry ”. A minute to appear—please be patient that crispy outside with a flavor-packed herb butter to coat it remove! Might be, almost certainly isn ’ t know why they just do tips and ideas for how to fry! Cool, then fry again in high heat, salt, then frying once is fine and always allow to... 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