Sometimes you just got to have it. If you saw my wife, you would think that she never eats anything unhealthy for her. She does eat very healthy but she has a weakness and that weakness is french fries. Now, I rarely make fried foods and I usually bake fries when I make them. My baked version is really good. But to get the crispness there is nothing better than frying. And if you fry it twice, you get the perfect, and aptly named, Twice Fried French Fries. So the very simple Tuesday Tip – Twice Fried French Fries.
- 4 russet potatoes
- 3 - 4 cups corn oil
- salt to taste
- Pour oil into a cast iron skillet and heat to 350 degrees
- Use your chopper to dice the potatoes into french fries
- Pat the fries dry with a paper towel
- Working the potatoes in batches, drop the fries in and cook for 3 - 4 minutes; remove the fries with a slotted spoon to scoop out and place on a rack letting the excess oil drip off
- Repeat this process until all the fries are cooked
- Finish, by adding back in the cooked fries (in batches) and cook for another 3 - 4 minutes or desired crispness
- Remove and place in a bowl and add the salt.
- Serve and enjoy!
The most traditional way to fry is with your Cast iron skillet.
Fry once and remove from pan and drain on a towel. Cook your fries in batches and be sure not to overcrowd the pan. Fry a second time to get perfect crispness. Salt right away when they come out the second time.
Serve and enjoy!