DOUBLE FRY FRENCH FRIES RECIPES

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DOUBLE-FRIED FRENCH FRIES RECIPE | GUY FIERI | FOOD NETWORK



Double-Fried French Fries Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 4

4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper

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.

DOUBLE FRIED FRENCH FRIES RECIPE - HOW TO MAKE DOUBLE ...



Double Fried French Fries Recipe - How to Make Double ... image

Want to know the secret to restaurant-quality fries? Check out this Double Fried French Fries recipe on Delish.com.

Provided by Lena Abraham

Categories     dinner party    Sunday lunch    dinner    lunch    snack

Total Time 1 hours

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 4

4

medium russet potatoes

1/4 c.

white vinegar

1 tsp.

salt, plus more for serving

Peanut oil, for frying

Steps:

  • Peel potatoes and cut into 1/4" sticks. Place in a medium bowl and add enough cold water to submerge them completely. Add vinegar and stir to combine. Allow potatoes to brine in refrigerator 30 minutes, then drain and spread onto a paper-towel lined plate in an even layer. Sprinkle with salt and let sit for 5 minutes. Use a paper towel to dab off salt and any excess moisture that has accumulated on the surface. Fill a large dutch oven or a large heavy bottomed pot about 2/3 of the way  full with peanut oil and bring to 325° over medium heat. (If you have a candy thermometer, use it to monitor the temperature of the oil!) Carefully add fries to oil and cook for 3 minutes. Drain on a paper towel lined plate and increase oil temperature to 375° and fry 4 minutes more. Transfer to a paper towel lined plate or bowl and sprinkle with salt. Serve hot with ketchup or mayo.

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