Twice fried French fries
4 servings
30 minutes
Twice-fried French fries are an iconic dish of American cuisine, celebrating a golden crispy crust and tender, airy flesh inside. The secret to its perfect texture lies in the double frying: first a slow heating in moderate oil, then a quick fry in hot oil that gives it an appetizing crunch. This technique originated from Belgian traditions but became popular in the USA over time, especially in famous diners. Such fries pair perfectly with any sauces, whether classic ketchup or spicy cheese dip. They are loved to be served in burger joints as well as a side dish to meat or fish dishes. Thanks to careful preparation, these fries maintain their lightness without absorbing excess fat while remaining incredibly tasty and appetizing.
1
The first secret to making delicious French fries is to cut them correctly. Take a large potato and slice it into 1 cm thick pieces, then cut those pieces into 1 cm wide sticks.
- Potato: 0.5 kg
2
Now we put our potatoes in very cold water (with ice) for a short time. Then the potatoes need to be thoroughly dried with a clean kitchen towel.
- Potato: 0.5 kg
3
The second secret of making French fries is to fry them twice: first in not very hot oil for a long time — 7 minutes. Then in very hot oil quickly — 2 minutes.
- Vegetable oil: 1 l
4
So, for the first time, we put the potatoes in a not hot fryer (about 150–160 degrees). It's better to fry the potatoes in small portions.
- Vegetable oil: 1 l
5
The third secret to making delicious fries like at McDonald's is to thoroughly pat the potatoes dry with paper towels after the first frying to avoid absorbing the oil. Before the second frying, the potatoes should cool for at least 10 minutes.
- Potato: 0.5 kg
6
Now we throw the potatoes into hot oil (the oil may even smoke slightly) and fry for about 2 minutes. We take the potatoes out onto a paper towel. Now we can finally salt them. Enjoy with your favorite sauce.
- Vegetable oil: 1 l
- Salt: 0.5 tablespoon