These twice fried French fries are better than the leading fast food restaurant's fries. Perfectly crisp on the edges and soft in the inside, so addicting!
Twice Fried French Fries
3 lb russet potatoes (serves 4)
peanut oil for frying (or your favorite vegetable oil)
salt to season after frying
paper bag, to put them on after frying
You should wash and peel your potatoes. I scrub them with a brush when I want to leave the peel on.
Slice potato the long way into four or five long pieces. Lay them flat and cut into sticks. You should make sure you slice the potatoes evenly. When you’re potatoes are not sliced evenly, some will end up overcooked before others are cooked.
Place the fries in a large bowl and soak the potatoes in hot water to get rid of the starches. For optimum results, let your potatoes soak for about 15 minutes.
If you use cold water, let them soak for at least 1 hour or overnight in the refrigerator - it doesn’t hurt them, but what does is leaving the fries wet. You need to drain the water and place them evenly on paper towel lined baking sheets to dry. Pat them completely dry on top before frying with paper towels.
Meanwhile heat a few inches of oil in a large heavy skillet or Dutch oven to 300 degrees. Fry in small batches for 4 or 5 minutes - until the potatoes are soft. Remove and again, place evenly on double paper towel lined baking sheets to soak up the oil. Lightly pat them on top to remove oil.
Turn up the heat to 400 degrees. When ready drop small batches of fries into the oil and cook until light golden brown. Remove and place on paper bags and season with salt.