Key Factors for Perfect Fries at Home

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 trigger oil splatters and cause soggy french fries, so make certain they're totally dry. The first fry at 275F softens the potatoes, while the 2nd at 350F crisps them up completely. Fry in little batches to guarantee even cooking and avoid the oil temperature from dropping. Adding salt right after frying guarantees it sticks better to the french fries.

Freddy's Frozen Custard & Steakburgers

To reheat, pre-heat 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.

Why High-Quality Ingredients Are Vital for Gourmet Cooking

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

Also, inspect that the oil is at the right temperatures for both frying stages; if the oil is too cool, the fries may end up soaked. There's a factor this double fried French fries recipe is enjoyed by all! Leave a comment 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 best homemade french fries are made with russet potatoes and a foolproof double-frying technique. Served hot and crispy, this method ensures the best fry every time. 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 constant, pieces for consistent cooking - inch thick.

This assists 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 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 enable to cool completely.