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Attempt to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return french fries to the oil and cook for 3-4 minutes or until golden brown. Time may differ a little based on thickness of fries. 6. Drain well and move to a serving dish. Right away season to taste with salt.

Moisture can cause oil splatters and lead to soggy fries, so make sure they're completely dry. Including salt right after frying ensures it sticks better to the french fries.

Freddy's Frozen Custard & Steakburgers

Serve them alongside Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also match them with a Grilled Cheese for a reassuring, tacky combination. They're also the frites in Steak Frites. For dipping, choose classic ketchup, or expensive it up with aioli or Horseradish Sauce for a richer flavor. To reheat, pre-heat the oven to 400F and place french fries on a hot baking sheet, baking for 5-8 minutes. Alternatively, pop them in the air fryer. Frozen french fries may require a couple of extra minutes to crisp up. The secret is utilizing the double frying method. This process guarantees the french fries are crispy on the outside while remaining soft and fluffy inside.

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It also prevents them from sticking during frying. Yes, McDonald's fries are double fried, but not in the standard approach. They are partially 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 french fries aren't crispy, it could be due to excess wetness.

Likewise, check that the oil is at the right temperatures for both frying stages; if the oil is too cool, the fries may turn out soaked. There's a reason this double fried French fries recipe is liked by all! Leave a remark below and share your love for this recipe on and.

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Thank you for supporting Whisper of Yum and happy consuming! The very best homemade french fries are made with russet potatoes and a foolproof double-frying technique. Served hot and crispy, this method guarantees the ideal fry every time. minutes minutes hour hour minutes Servings 2 people Author Jeri Mobley-Arias Course Side Dish Food 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 constant, pieces for consistent cooking - inch thick.

Drain pipes potatoes well and transfer to a paper towel-lined plate or baking sheet. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to keep 275F. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and enable to cool completely.