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Try to keep the potatoes from overlapping. Return french fries to the oil and cook for 3-4 minutes or up until golden brown. Time might differ a little based on thickness of french fries.

Moisture can cause oil splatters and result in soaked french fries, so ensure they're totally dry. The first fry at 275F softens the potatoes, while the 2nd at 350F crisps them up perfectly. Fry in small batches to ensure even cooking and prevent the oil temperature from dropping. Including salt right after frying guarantees it sticks much better to the fries.

Freddy's Frozen Custard & Steakburgers

To reheat, pre-heat the oven to 400F and place french fries on a hot baking sheet, baking for 5-8 minutes. Frozen fries might need a few additional minutes to crisp up.

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Yes, McDonald's fries are double fried, however not in the conventional technique. If you followed the dish however the fries aren't crispy, it might be due to excess wetness.

Check that the oil is at the right temperature levels for both frying phases; if the oil is too cool, the french fries may turn out soggy. There's a factor this double fried French french fries recipe is liked by all! Leave a comment below and share your love for this dish on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and happy eating! The best homemade french fries are made with russet potatoes and a sure-fire double-frying method. Served hot and crispy, this method guarantees the best fry whenever. minutes minutes hour hour minutes Servings 2 people Author Jeri Mobley-Arias Course Side Dish Cuisine American 5 quart dutch ovenKitchen ThermometerSpider strainerBaking Sheet 2 cups peanut oil, plus more1 pound large russet potato, skinned, cut into -inch pieces to taste Cut consistent, pieces for consistent cooking - inch thick.

This assists to remove excess starch. Heat oil to 275F. Drain potatoes well and move to a paper towel-lined plate or baking sheet. Pat entirely dry. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to maintain 275F. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and permit to cool totally.