Double Fried French Fries are the only way to cook fries. The skin is lovely and crispy while the inside is lovely and fluffy. The instructions are quite lengthy but well worth the effort. However, when you have cooked these a few times you will be a lot faster. Serve as a snack, a side dish or even a main, you won’t be unhappy. Normally I add a sprinkle of salt but paprika, grated cheese and dip all work wonderfully.
Double Fried French Fries
Perfect snack, side dish and meal in its own right. These are simple to make and worth the wait.
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Add to CollectionServings: 4 People
Calories: 194kcal
Ingredients
- 1 kg potatoes russet, maris piper, king Edward
- 1 tbsp cooking salt
- 2 tbsp white vinegar
- Vegetable oil
- Salt to taste
- Paprika to taste (optional)
Instructions
- Fill a large bowl with cold water and position it next to where you will be peeling the potatoes.
- Peel the potatoes and slice them into French fries size approximately ¼ inch wide. Drop the peel and sliced potatoes into the water to prevent them going brown while you slice the rest.1 kg potatoes
- While the water is boiling, transfer the fries to a colander and rinse under cold water for 30 seconds to remove any excess starch.
- Place a large sauce pan of water with salt and vinegar over a high heat. Add the fries and reduce the heat so the water is gently simmering. Simmer for 10 minutes and then transfer the fries to a colander using a slotted spoon. If you tip them, they will break.1 tbsp cooking salt, 2 tbsp white vinegar
- Gently shake the colander to remove excess water and then transfer the fries to a kitchen towel to dry for about 5 minutes.
- Place a deep sided pan to the stove and add oil less than halfway up the side of the pan. Ideally a pan should be 9 – 10 inches wide and at least 4 inches in depth to prevent the oil bubbling over.
- In a 4 inch pan a depth of 1 ½ inches of oil is sufficient.Vegetable oil
- Heat the oil to 400F/200C over a medium heat.
- For 1kg of potatoes, I would divide them into 3 equal portions and cook them individually. If you add too much too soon, the oil will cool and the fries will be yuk.
- Load 1/3 of portion 1 of the fries into the oil carefully, wait at least 15 seconds then add the next 1/3rd and the wait 15 seconds and add the final 1/3 of fries. The oil won’t bubble up using this method.
- After about 15 seconds, give the fries a little move around and then again in a further 15 seconds. After about 50 seconds remove the fries from the oil and place them on kitchen paper lined trays.
- Repeat the process with portion 2 and 3 the same way.
- Once they have all been part fried allow them to cool for 20 minutes. This helps with the crispy skin.
- Add more kitchen paper to the trays for the last time to drain excess oil and have a large mixing bowl to hand to season and toss the fries when cooked.
- Turn the heat back on and heat the oil to 400F/200C. As the fries are part cooked and less chance of bubbling, add 1/3 of the fries to the oil and cook for 4 – 5 minutes or until lovely and gold brown with a crispy skin.
- Remove from the oil and place on the kitchen paper to drain while you add the next 1/3rd to the oil.
- When the fries are drained, tip into the large mixing bowl ready. Repeat with the remaining fries until they are all cooked, drained and in the bowl.
- Sprinkle with a little salt as the old favourite but maybe try paprika! Taste the fries and adjust seasoning if required.Salt, Paprika
- Enjoy on their own or with dips or as part of a larger dish. Anyway these are delicious.
Nutrition
Calories: 194kcal | Carbohydrates: 44g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1759mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 32mg | Iron: 2mg
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