Double-Fried French Fries

How to Make Double-Fried French Fries

1. 1

   Step 1: Cut and soak the potatoes

   Peel (optional) and cut the russets into 1/4–3/8-inch (6–9 mm) sticks. Place the cut fries in a large bowl and cover with very cold water and ice; soak at least 30 minutes (or refrigerate up to 4 hours) to remove excess starch. Drain and rinse briefly in cold water before drying completely with kitchen towels or a salad spinner.

   For this step

   • 2 lbRusset potatoes
   • 6 cupsCold water (for soaking)
   • 1 cupIce cubes
   
2. 2

   Step 2: First (low-temperature) fry — blanch

   Heat the oil in your deep fryer to 300°F (150°C). Fry the potatoes in small batches so they can move freely, 6–8 minutes per batch, until they are cooked through but pale and not browned. Drain on a wire rack or paper towels and let cool for at least 5–10 minutes (you can refrigerate briefly to speed this).

   For this step

   • 6 cupsNeutral frying oil (canola, peanut, or sunflower)
   
3. 3

   Step 3: Lightly dust with cornstarch

   When the fries are cool and slightly tacky, toss them lightly with the tablespoon of cornstarch — just enough to coat evenly and absorb surface moisture. Shake off any excess cornstarch so there are no clumps.

   For this step

   • 1 tablespoonCornstarch
   
4. 4

   Step 4: Second (high-temperature) fry and season

   Increase the oil temperature to 375°F (190°C). Fry the cornstarch-coated fries in batches 2–4 minutes, until deep golden and crisp. Drain on a wire rack or paper towels and immediately sprinkle evenly with kosher salt; toss gently to coat.

   For this step

   • 1 1/2 teaspoonsKosher salt
   
5. 5

   Step 5: Serve hot

   Serve the fries right away for best texture with ketchup, mayo, or your favorite dipping sauce. Leftovers can be reheated in a 425°F (220°C) oven for 5–8 minutes to re-crisp.
   

1. Peel (optional) and cut the russets into 1/4–3/8-inch (6–9 mm) sticks. Place the cut fries in a large bowl and cover with very cold water and ice; soak at least 30 minutes (or refrigerate up to 4 hours) to remove excess starch. Drain and rinse briefly in cold water before drying completely with kitchen towels or a salad spinner.
2. Heat the oil in your deep fryer to 300°F (150°C). Fry the potatoes in small batches so they can move freely, 6–8 minutes per batch, until they are cooked through but pale and not browned. Drain on a wire rack or paper towels and let cool for at least 5–10 minutes (you can refrigerate briefly to speed this).
3. When the fries are cool and slightly tacky, toss them lightly with the tablespoon of cornstarch — just enough to coat evenly and absorb surface moisture. Shake off any excess cornstarch so there are no clumps.
4. Increase the oil temperature to 375°F (190°C). Fry the cornstarch-coated fries in batches 2–4 minutes, until deep golden and crisp. Drain on a wire rack or paper towels and immediately sprinkle evenly with kosher salt; toss gently to coat.
5. Serve the fries right away for best texture with ketchup, mayo, or your favorite dipping sauce. Leftovers can be reheated in a 425°F (220°C) oven for 5–8 minutes to re-crisp.