Twice Fried French Fries with Smoked Cheddar Sauce

There are a few items we can cook that will always be a crowd favorite.  French fries are one of those items.  But how often can we say that we have made a really good french fry?  Obviously, it starts with a good potato.  A russet potato is the best to work with.  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.  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.  But I say, if you are going to do it, then do it right.  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.  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.  So my thought process started with what can I use the leftover cheese sauce for.  Voila, and we have twice fried french fries.

Recipe
Twice Fried French Fries:

1. Wash 4 russet potatoes and using a multi-chopper on the french fry setting
2. Turn your deep fryer on to 355 degree and cook the fries in batches
3. Each batch should be cooked for 4 – 5 minutes and set aside to drain on a paper towel until the second frying
4. Complete by frying a second time for another 4 – 5 minutes, place in a bowl and salt immediately