RESTAURANT FRENCH FRIES RECIPES

Steps:

• Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
• Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
• Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.

Steps:

• Wash, peel (if you choose), and cut your potatoes into French fry shapes. Size depends on personal preference. Some like wedges, some like shoestring… choose your own!
• In a deep-fryer or large pot, heat your oil over medium-high heat or 300 Degrees F. 
• Par-cook your potatoes in the hot oil for about 3-5 minutes depending on the size of your French fries, making sure the fries are all submerged. 
• Now remove the potatoes and place them on a cooling rack. While these are cooling, begin the next batch. 
• Once all the French fries have been par-cooked, turn your heat up and heat the oil to around 350 Degrees F, or just a little bit higher than the setting you had the oil at before. 
• Place a batch of the par-cooked French fries back into the hot oil and fry once again for about 3 minutes. Once again, this depends on the size and you will need to determine how long to keep them in before letting them burn.
• Remove and place on a new cooling rack. Season with your favorite sea salt or homemade seasoning mix!