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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 until golden brown. Time may differ a little based on density of french fries. 6. Drain well and transfer to a serving meal. Instantly season to taste with salt.

Moisture can trigger oil splatters and lead to soggy french fries, so make sure they're totally dry. Including salt right after frying guarantees it sticks better to the fries.

Freddy's Frozen Custard & Steakburgers

Serve them together with Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also pair them with a Grilled Cheese for a soothing, cheesy combination. They're also the frites in Steak Frites. For dipping, opt for traditional catsup, or fancy it up with aioli or Horseradish Sauce for a richer flavor. 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 might require a few extra minutes to crisp up.

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It likewise avoids them from sticking together during frying. Yes, McDonald's fries are double fried, however not in the conventional approach. They are partly fried and frozen before being shipped to dining establishments, where they are fried again in canola oil before serving. If you followed the dish but the fries aren't crispy, it might be due to excess wetness.

Also, inspect that the oil is at the correct temperature levels for both frying phases; if the oil is too cool, the french fries may end up soggy. There's a reason this double fried French french fries dish is enjoyed by all! Leave a remark 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 eating! The best homemade french fries are made with russet potatoes and a foolproof double-frying method. Served hot and crispy, this strategy ensures the best fry whenever. 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 large russet potato, skinned, cut into -inch pieces to taste Cut constant, pieces for uniform 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 maintain 275F. Use spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and allow to cool entirely.