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Try to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return fries to the oil and cook for 3-4 minutes or until golden brown. Time might differ a little based on density of fries. 6. Drain pipes well and move to a serving dish. Immediately season to taste with salt.

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

Freddy's Frozen Custard & Steakburgers

Serve them together with Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also match them with a Grilled Cheese for a comforting, cheesy combination. They're also the frites in Steak Frites. For dipping, go with traditional catsup, or fancy it up with aioli or Horseradish Sauce for a richer flavor. To reheat, preheat the oven to 400F and location fries on a hot baking sheet, baking for 5-8 minutes. Frozen french fries might require a few additional minutes to crisp up.

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It also avoids them from sticking throughout frying. Yes, McDonald's french fries are double fried, but not in the standard approach. They are partly fried and frozen before being delivered to restaurants, where they are fried again in canola oil before serving. If you followed the recipe but the fries aren't crispy, it might be due to excess moisture.

Check that the oil is at the correct temperature levels for both frying stages; if the oil is too cool, the french fries might turn out soaked. There's a reason this double fried French french fries recipe is liked by all! Leave a remark listed below and share your love for this recipe on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and happy consuming! The very best homemade french fries are made with russet potatoes and a sure-fire double-frying technique. Served hot and crispy, this strategy guarantees the best fry each time. minutes minutes hour hour minutes Servings 2 individuals Author Jeri Mobley-Arias Course Side Meal Food American 5 quart dutch ovenKitchen ThermometerSpider strainerBaking Sheet 2 cups peanut oil, plus more1 pound big russet potato, skinned, cut into -inch pieces to taste Cut constant, pieces for consistent cooking - inch thick.

This helps to get rid of excess starch. Heat oil to 275F. Drain pipes potatoes well and move to a paper towel-lined plate or baking sheet. Pat totally dry. Transfer potatoes to the oil and cook for 5 minutes watching on the oil to retain 275F. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and enable to cool completely.