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Attempt to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return french 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 move to a serving meal. Instantly season to taste with salt.

Wetness can trigger oil splatters and result in soaked fries, so make certain they're completely dry. The first fry at 275F softens the potatoes, while the 2nd at 350F crisps them up perfectly. Fry in little batches to guarantee even cooking and prevent the oil temperature level from dropping. Including salt right after frying ensures it sticks better to the fries.

Freddy's Frozen Custard & Steakburgers

To reheat, pre-heat the oven to 400F and place french fries on a hot baking sheet, baking for 5-8 minutes. Frozen french fries may need a few extra minutes to crisp up.

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It likewise prevents them from sticking together throughout frying. Yes, McDonald's fries are double fried, but not in the standard technique. They are partly fried and frozen before being delivered to restaurants, where they are fried again in canola oil before serving. If you followed the recipe but the french fries aren't crispy, it might be due to excess moisture.

Likewise, check that the oil is at the proper temperature levels for both frying stages; if the oil is too cool, the fries may end up soggy. There's a reason this double fried French french fries dish is enjoyed by all! Leave a comment below and share your love for this dish on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and pleased eating! The very best homemade french fries are made with russet potatoes and a sure-fire double-frying approach. Served hot and crispy, this technique guarantees the best fry every time. minutes minutes hour hour minutes Servings 2 people Author Jeri Mobley-Arias Course Side Dish Cuisine American 5 quart dutch ovenKitchen ThermometerSpider strainerBaking Sheet 2 cups peanut oil, plus more1 pound big russet potato, skinned, cut into -inch pieces to taste Cut constant, pieces for uniform cooking - inch thick.

Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to retain 275F. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and allow to cool entirely.