Twice-Fried French Fries
Cut the peeled potatoes evenly, fry at a lower temperature to soften the center, then fry again until crisp.
- Prep
- 35 min
- Cook
- 18 min
Scale the recipe
Ingredients
- Potatoes Raw weight after peeling Choose a floury potato suitable for frying.
- 360 g
Seasonings
- Refined cooking oil Measured for a small, deep pot. Fill no more than one-third of the pot’s depth, and fry larger quantities in batches.
- 4 C + 1/6 C Fixed amount
- Fine salt
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Check and peel the potatoes
Discard potatoes with sprouts or green areas. Rinse, peel and weigh the prepared potatoes 360 g.
-
Cut even sticks
Cut the potatoes into slices 9–10 mm thick, then into sticks of the same width. Keep the lengths as even as possible.
-
Rinse under cold water
Soak the potatoes in cold drinking water for 15 minutes. Change the water and rinse twice, then drain well in a strainer.
-
Pat completely dry
Spread the potatoes on a dry towel and gently press with another clean towel to remove all surface water.
-
Heat the oil to 155–160°C
Pour refined oil 4 C + 1/6 C into a deep heavy pot no more than 1/3 full. Check with a frying thermometer as you heat to 155–160°C.
-
Fry gently to cook the centers
Add the dried potatoes in small batches. After 3–5 minutes, lift them out while they are still pale, once they bend easily and no hard core remains.
-
Cool on a rack
Drain and spread on a rack without overlap. Let sit about 10 minutes until steam dissipates and the surfaces dry.
-
Heat the oil to 175°C
Once the potatoes cool, reheat the same oil to 175°C, monitoring with the thermometer. If the oil smokes, turn off the heat and let it cool.
-
Fry again until golden
Fry again in small batches for 2–4 minutes. Lift out as soon as the fries are evenly light golden and crisp outside.
-
Drain and salt
Drain for a few seconds on a rack. Sprinkle with fine salt about 0.08 T, toss lightly and serve while crisp.
