Achieving French Fry Perfection
The Quest for Crispy, Golden Fries
Homemade French fries often fall short, lacking that perfect balance of color, crispiness, and fluffiness. But fear not! With this double-fry method, you’ll be on your way to creating fries that meet all three criteria, making them the perfect accompaniment to burgers or poutine.
Essential Equipment
Before you begin, make sure you have the following:
- A 6-quart Dutch oven or heavy pot (cast-iron is ideal)
- A deep-fry thermometer
- A 6- or 7-inch spider (optional)
The Process
Step 1: Prepare the Potatoes
Cut 3 pounds of russet potatoes into sticks, about 3 to 4 inches long and 1/2 inch thick. As you work, submerge the cut potatoes in a large bowl of cold water to prevent discoloration. Once finished, drain and rinse the potatoes, then cover them with fresh cold water, ice cubes, and lemon juice. Refrigerate for 2 hours.
Step 2: Heat the Oil
Add 2 to 3 inches of peanut or canola oil to the Dutch oven over medium heat. Heat the oil until the thermometer reads 325°F.
Step 3: Fry the Potatoes (Round 1)
Drain the potatoes and dry them thoroughly with paper towels. Working in small batches, add the potatoes to the hot oil and fry, stirring occasionally, until tender and lightly golden brown (about 4 to 6 minutes). Remove the fries with a spider or tongs and drain on a lined baking sheet. Let them cool for 20 minutes. Repeat with the remaining fries.
Step 4: Fry the Potatoes (Round 2)
Raise the heat to medium-high and bring the oil to 375°F. Working in small batches again, return the potatoes to the oil. Fry, stirring occasionally, until they’re evenly crisp and golden brown (about 2 to 3 minutes). Using a spider or tongs, transfer the fries to fresh paper towels to drain briefly. Sprinkle with salt and serve immediately.
Tips and Variations
For an added treat, serve your French fries with a side of homemade aioli. And if you can resist devouring them all at once, try using them as the base for poutine with beef gravy. Enjoy!
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