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Try to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return fries to the oil and cook for 3-4 minutes or till golden brown. Time might vary a little based on thickness of french fries. 6. Drain well and transfer to a serving dish. Right away season to taste with salt.

Wetness can cause oil splatters and result in soaked french fries, so ensure they're completely dry. The first fry at 275F softens the potatoes, while the second at 350F crisps them up perfectly. Fry in little batches to ensure even cooking and avoid the oil temperature level from dropping. Adding salt right after frying ensures it sticks much better to the french fries.

Freddy's Frozen Custard & Steakburgers

Serve them along with Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can likewise combine them with a Grilled Cheese for a reassuring, cheesy combination. They're also the frites in Steak Frites. For dipping, go with traditional ketchup, or elegant it up with aioli or Horseradish Sauce for a richer taste. To reheat, preheat the oven to 400F and location french fries on a hot baking sheet, baking for 5-8 minutes. Frozen fries might require a few additional minutes to crisp up.

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Yes, McDonald's french fries are double fried, but not in the standard approach. If you followed the recipe however the fries aren't crispy, it could be due to excess wetness.

Likewise, inspect that the oil is at the correct temperature levels for both frying phases; if the oil is too cool, the fries might end up soggy. There's a reason this double fried French french fries recipe is liked by all! Leave a comment below and share your love for this recipe on and.

Freddy's Frozen Custard & Steakburgers

The best homemade french fries are made with russet potatoes and a sure-fire double-frying technique. Served hot and crispy, this strategy guarantees the ideal fry every time.

This helps to eliminate excess starch. Heat oil to 275F. Drain potatoes well and move to a paper towel-lined plate or baking sheet. Pat entirely dry. Transfer potatoes to the oil and cook for 5 minutes watching on the oil to keep 275F. Use spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and enable to cool entirely.