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There are a few items we can cook that will always be a crowd favorite. Â French fries are one of those items. Â But how often can we say that we have made a really good french fry? Â Obviously, it starts with a good potato. Â A russet potato is the best to work with. Â Then, planning to cook with the skin on, makes the fry a little more grown up but I also think it looks better.
As the title suggests, the ultimate key to a great french fry is doing the double fry. Â Now, I own a deep fryer. I try not to use it too often because I would like to be able to keep cooking for a long time and I also don’t want to be responsible for clogging my family’s arteries either. Â But I say, if you are going to do it, then do it right. Â To get a crisp fry that is still tender on the inside, you have to cook on a fairly high heat (I used 355 degrees) and the fry twice. Â You need to be sure to let the fries drain for a little while before you go to the second fry.
I would like to say I planned the cheese sauce but it was extra sauce from my mac ‘n cheese I used with my Grilled Cheese Macaroni & Cheese sandwich stuffed with a polish sausage. Â So my thought process started with what can I use the leftover cheese sauce for. Â Voila, and we have twice fried french fries.
Recipe
Twice Fried French Fries:
- Wash 4 russet potatoes and using a multi-chopper on the french fry setting
- Turn your deep fryer on to 355 degree and cook the fries in batches
- Each batch should be cooked for 4 – 5 minutes and set aside to drain on a paper towel until the second frying
- Complete by frying a second time for another 4 – 5 minutes, place in a bowl and salt immediately
YUM! And youre right, who doesn’t love a good fry!
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