Description
I don’t think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying’s crispification.
Ingredients
- 1 russet potato, cut into evenly sized strips
- 1 quart vegetable oil for frying
- salt to taste
Instructions
- Soak potato strips in a large bowl of water for about 30 minutes. Pat with paper towels until thoroughly dry.
- Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes
- stirring and flipping the potatoes occasionally. Use a slotted spoon to transfer potatoes to a paper towel-lined plate. Let cool completely.
- Heat oil again
- but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown
- 5 to 6 minutes.
- Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 2