Twice-cooked fries are the best-cooked fries

Twice-cooked fries are the best-cooked fries

The best French fries are cooked twice: a first-cooking softens the spuds, and the second cooking finishes the job and gets them crisp. Some restaurants even have the fries cooked thrice!

Slice a few potatoes, Russets or Kennebecs let’s say, into sticks the fry-size you desire. Cover them in water in a pot and change the water a few times. Dry the potatoes really well. Get your oil to about 325-degrees or so. Fry the potatoes until they are quite tender and getting soft. Pull them out of the oil to drain and cool.

This step can be done well ahead of time before your second fry. There is a technique that has the first cooking done in boiling water, but I have not tried that.

Turmeric-tarragon cod with rosemary fries (Photo: WREats).

Turmeric-tarragon cod with rosemary fries (Photo: WREats).

Get your oil heated to at least 350-degrees and then drop your once-cooked fries and fry until golden brown. Drain and toss with salt immediately. I plunked a few rosemary twigs in the oil for added flavour.

Eat immediately.

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  1. John at 1:27 pm

    Home cooked fries will come out much better if the 2nd fry is started at 375 or even 380. Commercial deep fryers have a very large volume of oil and will maintain their temperature, but when deep frying at home in a smaller amount of oil, the temperature will drop significantly when you add the fries. If you start at 350 the oil’s going to go down to 325 and they won’t crisp up very well.

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