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Homemade double-fried french fries

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Those perfect fries you get at your favourite burger joint… these are just as good! Golden, crispy on the outside and fluffy on the inside.

Course: Appetizer, Side Dish
Cuisine: American, French
Keyword: double-fried fries, French fries, Twice-fried fries
Servings: 4 small servings
Ingredients
  • 2.2 lbs or 1 kg russet potatoes skin on and washed
  • 4 qt or 3.79 litres vegetable or canola oil
  • 1/4 tsp finishing salt or 1/8 tsp fine salt
Instructions
  1. Heat the oil in your deep fryer, dutch oven or heavy pot to 265 ºF.

  2. If you don’t have a deep fryer with a thermometer, we recommend you use an external thermometer to ensure temperature accuracy.
  3. Cut your potatoes length-wise into 1/4 to 1/2 inch thick fry strips.
  4. Place the cut potatoes in a bowl with cold water and soak for at least 20 minutes or more to remove the starch.

  5. Discard the water and place the cut potatoes on a cloth or paper towels and pat them down dry.
  6. The first step is to blanch the potatoes. This means cooking them half way at a lower low temperature.
  7. Carefully place 1/2 the dry cut potatoes into the hot oil, directly or using the fry basket. (avoid overcrowding the basket)
  8. Cook for 4 minutes and remove them from the oil using the basket or a slotted spoon.
  9. Carefully shake some of the excess grease over the fryer and place the blanched fries in a paper towel-lined bowl.
  10. Make sure the temperature is back up to 265 ºF and carefully place the remaining dry cut potatoes into the hot oil and cook for 4 minutes.

  11. Carefully shake some of the excess grease over the fryer and place the remaining blanched fries in the same paper towel-lined bowl.
  12. Raise the temperature of the oil to 355 ºF. Once again, use an external thermometer if needed.
  13. Place half the blanched potatoes back in the oil and fry them for 3 minutes.
  14. Remove the cooked fries and place them in another bowl with new paper towels to soak the extra grease.
  15. Make sure the temprature is back up 355 ºF and cook the remaining fries for 3 minutes, and place them on the same paper towel-lined bowl.

  16. Transfer the fries to a serving tray/dish and sprinkle the finishing or flaked salt evenly over all the fries.

Recipe Notes
  • Soak the cut potatoes to remove starch. This helps avoid them sticking to each other while frying.
  • Measure the temperature before adding potatoes each time.
  • If the oil is too hot, the fries may burn before they’re properly cooked.
  • Times may vary slightly depending on how thick you cut your fries.