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Perfect Double-Fried French Fries

The ultimate guide to making restaurant-quality french fries at home using the double-fry method. These fries are crispy on the outside, fluffy on the inside, and perfectly golden.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Side Dish, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large Russet potatoes peeled or unpeeled
  • 1 quart Peanut or Vegetable oil for frying
  • 2 tbsp Sea salt to taste
Optional Seasonings
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tbsp Fresh parsley chopped

Equipment

  • Dutch Oven or Deep Fryer
  • Spider Strainer
  • Wire rack
  • Thermometer

Method
 

  1. Wash potatoes and cut into 1/4 to 1/2 inch thick sticks.
  2. Soak potato sticks in a large bowl of cold water for at least 30 minutes to remove excess starch.
  3. Drain potatoes and pat them completely dry with paper towels.
  4. Heat oil in a heavy pot to 325°F (163°C).
  5. Fry potatoes in batches for 4-6 minutes until soft but not brown (blanching). Remove and drain on wire rack.
  6. Increase oil temperature to 375°F (190°C).
  7. Return blanched potatoes to oil and fry for 2-4 minutes until golden brown and crispy.
  8. Remove from oil, place in a bowl, and toss immediately with salt and desired seasonings.

Notes

Ensure oil returns to correct temperature between batches to prevent greasy fries.