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- Homemade Double-Fried Fries
Homemade Double-Fried Fries
Ingredients
Step by step process
Preparation
- 1
Perfect fried fries start with precise cutting - wash the potatoes, peel them with a peeler and cut with a sharp knife into even fries about 1 cm thick. Uniform size guarantees even frying.
- 2
Put the fries in a bowl of cold water and rinse thoroughly several times until the water runs clear. This removes excess starch, the edges crisp up better and the fries won't turn rubbery.
- 3
Drain the fries through a sieve, spread in a single layer on a clean towel and dry thoroughly until completely dry. Wet fries will spit in the oil and won't be crispy. Really dry them well.
Frying
- 4
Heat enough rapeseed oil in a large pot (at least enough for the fries to float freely) to 160 C, use a kitchen thermometer. Fry the fries in batches for 5-6 minutes until soft without browning. Stir occasionally so they don't stick to the bottom.
- 5
Lift the fries out with a slotted spoon and drain on paper towel. Wait 2-3 minutes, then raise the oil to 185-190 C. Return the fries to the hot oil and fry 2-3 minutes until golden and crisp. Drain briefly on paper towel and season with salt immediately.
Serving
- 6
Serve the fries immediately after frying, really hot, extra crispy and tender inside. Great as a snack on their own or as a side to steak, burgers or freshly grilled meat.
- 7
For an even better experience serve the fries with your favourite dip or sauce: homemade garlic dip, ketchup or spicy salsa. To keep the fries as hot and crisp as possible, hold them in a preheated oven at 100-120 C.
More tips:
Choose starchy, floury potatoes such as Maris Piper or russet. They stay fluffy inside while the edges turn beautifully crisp.
Let the oil return to the right temperature between the two fries. Otherwise the fries soak up fat and lose their crunch.
Nutritional values
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