Homemade Double-Fried Fries

Wash the potatoes thoroughly and peel them with a peeler. Cut them with a sharp knife into even fries about 1 cm thick, the uniform shape lets them cook nicely and evenly.

Put the fries in a larger bowl of cold water and rinse them several times until the water runs clear. This removes excess starch, the edges crisp up better and the fries won’t turn rubbery.

Drain the fries through a sieve, spread them in a single layer on a clean towel and dry them thoroughly until completely dry. Wet fries will spit in the oil and won’t be crispy. Really dry them well.

Heat enough rapeseed oil in a large pot (at least enough for the fries to float freely) to 160 °C, we recommend using a kitchen thermometer. Fry the fries in batches for 5-6 minutes until soft without browning.

Lift the fries out with a slotted spoon and drain thoroughly on paper towel. Wait 2-3 minutes, then raise the oil to 185-190 °C. Return the batches to the hot oil and fry until golden and crisp.

Serve the fries immediately after frying, really hot, extra crispy and tender inside. They are great as a snack on their own or as a side to steak, burgers or freshly grilled meat.

For an even better experience, serve the fries with your favorite dip or sauce, homemade garlic dip, ketchup or spicy mayo. To keep the fries as hot and crisp as possible, serve them in a preheated oven.