Judul : Double-fried French Fries
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Double-fried French Fries
Who doesn't love a good french fry? The secret to crispy fries is a double fry. The first fry blanches the fries and cooks them through at a lower oil temperature. The second fry is to crisp and brown the fries at a higher temperature. A generous sprinkling of salt, and you're good to go!
Double-fried French Fries
Russet potatoes (1 big potato can feed 1-2 people, depending on how much they love fries)
Kosher salt
Oil (Peanut is best for frying,but canola or vegetable oils work just fine
Preheat oil to 325 degrees.
Peel and cut potatoes lengthwise into 1/4 inch sticks. Put cut potatoes in a bowl of water, so they don't brown as you cut the rest of the fries.
When you're ready to fry, drain the potatoes and dry them off really well.
Cook fries in batches. Add fries to the oil, so that you have enough fries but they have plenty of room to move around. If your oil is too full of cold fries, the temperature will drop down too far, and you'll have greasy fries. Cook fries for 4-5 minutes and remove to spread out on paper towels. Cook the remaining fries and repeat until done.
Increase oil temperature to 375 degrees.
Cook fries in batches again, this time until crispy and browned, a couple minutes more. Place on paper towels and salt generously. Serve.
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