Double Fried Crispy French Fries
5 May, 2020
Alright…….. All you need to make some fresh homemade double crispy fries is some good old Idaho potatoes, frying oil (We will get to which kind later), some yummy truffle salt, and some chopped parsley. These go great with burgers or my coconut curry muscles (coming to the blog soon!). Also, I took the pictures for this one, and Annika did all of the cooking! It was a nice change. Annika still did the editing, so I still have much to learn. Unlike Annika, I am new to photography skills, and she had me invest in some lenses for my I-phone from Moment. Thus far I love them, stay tuned for more of Emily’s next attempt at photography (coming to a blog near you soon)!
Ingredients
6-8 russet potatoes
1 jug of your preferred frying oil
3 tablespoons of truffle sea salt
1/4 cup of chopped parsley
Directions
Cut your fries into your desired size. I personally do not love large cut fries, so my goal is always to get them to a McDonald/french fry size. On your cutting board, slice 1/8 inch slices lengthwise. If your potatoes are hard to anchor into the board, you can always cut them in half to get a flat anchor onto the board. Once you have your slices, cut evenly across the slice to get evenly proportioned fries.
2. Put the cut potatoes into a large bowl, and fill the bowl with cold water. Let the potatoes sit in the water for 2-3 hours (less if you don’t have the time). This will take the extra starch out of the potatoes and keep the fries from sticking together during the frying process.
3. Get yourself prepped by laying out two baking trays lined with paper towels. One will be for drying the potatoes, and one will be for oil draining. And start heating your oil to 325 degrees Fahrenheit (I use a deep fryer, which if you fry a lot I would suggest investing in one). You can also use a heavy pan, but you will need a thermometer to monitor the oil temp. If you are in the market for a good deep fryer, I love my new T-Fal oil filtration fryer. It has an oil container at the bottom of the machine that self filters and is used as storage until you are ready to fry again!
4. Drain the water from the fries, and lay them out on one of the baking sheets. Use a paper towel to to pat them dry. I am impatient, so I always cook them right away, but you can always let them sit a little while to dry further.
5. Once you oil is at temp, add 2-3 handfuls of fries into the oil (make sure you don’t overfill the pot or firer), and cook for about 5 minutes. You’ll need more time if you prefer large cut fries. The edges of the fries should turn slight brown.
6. Remove the fries from the oil, and let them drain on your second paper towel lined baking sheet. Repeat for the rest of the fry batch.
7. Once you have gotten through the first round of frying, turn your oil up to 375 degrees Fahrenheit. Take your baking or sheet pan you first used to dry the potatoes, and line it with some fresh paper towels.
8. When the oil has reached the higher temp, start frying the second round. This time the fries will only take about 3-5 minutes per batch. Place the fries on your newly lined baking sheet to drain. In between each batch, sprinkle a round of chopped parsley and truffle salt onto the fries. The Oil will absorb it, and it will increase the flavor level. If you don’t like truffles, you can always use just regular sea salt or other flavored salts. Good luck not eating all of these in one go!
