The Double Fried French Fry
These are the best fries in the world.
And let me tell you, that's saying quite a bit since I am a fry connoisseur. I order fries with everything: my healthy salad, a smoothie, I don't care. If the food establishment I'm in have fries, I'm ordering them!
These crunchy, salty, fries are double fried. And this, my friends, is why they taste so darn good. My family requests these all the time and we can't find these amazing fries that we've made at home, any place else!
There is some time devoted to this popular side dish, but oh my gosh, totally worth it!
Peel, fry, fry again, season and EAT!
I am going off of my brood. 5 lbs. feed my family of nine.
5 lbs. of russet potatoes. Peeled and cut in half lengthwise, then cut into thin strips.
Vegetable oil. Enough for about 3" high in your pot
Bowl of cold water
Salt, pepper, granulated garlic and dried parsley
2 Paper towel lined, baking sheets
2 Large platters: one for seasoning and cooling; one for serving
Heat your oil making sure you have a pot big enough that the oil only comes half way. You don't want the oil to overflow when putting in the potatoes to fry.
The temp. should reach 325 degrees.
BIG TIP!! You want it cooler for the first fry so you can get most of the water extracted out of the fry so the next fry when set to 365 degrees will just crisp the exterior leaving you with the best, crispy most delicious french fry ever!
Peel and cut your potatoes and put the sliced strips into your cold water to remove some of the starch and makes for a crispier french fry.
Drain your potatoes and dry with paper towels by just laying them all over them and patting dry.
You are ready to fry!
Put some of your fries in the hot oil for the first fry, at 325 degrees, being careful not to burn yourself and do not over crowd. Let them fry until crisp but not browned. They will be pale with maybe some brown edges.
Take them out using a spider (that is the easiest way) and let them drain on your paper towel lined baking sheet. Continue with the rest of your potatoes spreading out your unfinished fries until you're ready to do the second fry.
Once all done with the first round, rise your temperature to 365 degrees for your second fry and take your first baking sheet of fries and slowly put some of them back in the hot oil for the final fry. When they are golden brown and crispy looking, take them out with your spider and let them cool on another paper towel lined platter. Season immediately with a little salt, cracked black pepper, a sprinkling of granulated garlic.
Continue to fry all the fries for their second round, seasoning as they come out.
Once they are all done and seasoned. Place them all on your serving platter and lightly sprinkle with dried parsley for a pop of color!
These are killer!