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Try to keep the potatoes from overlapping. Return fries to the oil and cook for 3-4 minutes or up until golden brown. Time may differ a little based on density of french fries.

Wetness can cause oil splatters and cause soaked french fries, so make certain they're completely dry. The first fry at 275F softens the potatoes, while the 2nd at 350F crisps them up completely. Fry in small batches to guarantee even cooking and avoid the oil temperature level from dropping. Adding salt right after frying guarantees it sticks better to the fries.

Freddy's Frozen Custard & Steakburgers

To reheat, pre-heat the oven to 400F and place 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 during frying. Yes, McDonald's fries are double fried, but not in the traditional approach. They are partially fried and frozen before being shipped to dining establishments, where they are fried once again in canola oil before serving. If you followed the recipe but the fries aren't crispy, it could be due to excess moisture.

Also, examine that the oil is at the proper temperatures for both frying stages; if the oil is too cool, the french fries may end up soaked. There's a factor this double fried French fries recipe is liked by all! Leave a comment listed below and share your love for this recipe on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and happy consuming! The finest homemade french fries are made with russet potatoes and a sure-fire double-frying technique. Served hot and crispy, this technique ensures the ideal fry whenever. minutes minutes hour hour minutes Servings 2 people Author Jeri Mobley-Arias Course Side Meal 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 consistent cooking - inch thick.

Drain potatoes well and move 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. Usage spider strainer to drain pipes potatoes and transfer to another paper-towel lined baking sheet and allow to cool entirely.