Place them in the fryer for 2 1/2 minutes. Why you should double fry your French Fries. Get Double Fried French Fries Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Remove and drain on paper towels. This is the more common theory, and the one that really got me thinking. Learn how your comment data is processed. If the only purpose of the first fry is to cook the potatoes through, then does it need to be a fry? This will make the food soggy. There's no need to both blanch and double-fry. Clockwise from top left: Perfectly cooked double-fried french fries; using calipers to measure the crust on fries prepared by different methods; a cross section of the fries shows the difference in those crusts. I carefully lowered the potatoes into my hot wok full of 375°F oil (which I had set up with perforated aluminum foil divider so that I could fry both batches simultaneously without mixing them together—one of my more clever moments), and fried them for exactly two minutes before removing, draining, and tasting. This is the paper-like sheath you see around a potato that has been fried once at low temperature. I still held out hope that this crumbly texture would give the boiled potatoes the edge. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). This tip goes for any food you fry. Second, you need to be using the right oil. Do not put fries on paper towels. No wait—don't close your eyes yet. Turns out that the true reason double frying is necessary has nothing to do with the very center of the fry—only with its outermost layers. I don’t know why they just do. August 17, 2010, maureen, Leave a comment. For one thing, the fries inevitably come out too brown—some times massively so. After you fry them the first time, you cannot remove all the moisture, which will make the fries soggy. We reserve the right to delete off-topic or inflammatory comments. Anything fried, after all, will be okay. Or, my personal favorite, and the very first response I ever received when I was still a lowly line cook. Serve while still hot. This may seem like an unnecessary step but believe me, double frying your French fries will make them tastier and 10x crispier. Add potatoes and cook, stirring and turning frequently, until golden brown, about 2 minutes (oil will drop in temperature when adding fries—adjust heat to maintain temperature between 375 and … MORTIFRIED On average, we … The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. The traditional double fry method (once at low temp, then again at high temp) works, but it's far from foolproof, and fails to meet all of the requirements I've set for a perfect fry. If you Google "double-frying vs blanching french fries" you'll even see a lot of articles about double frying where they refer to the initial frying step as "blanching." Lift the basket, turn the heat up to 360 degrees, and lower them back in to cook for 2 to 3 minutes, or until golden. Double Fried French Fries April’s Method. Make sure the next time you cook a batch they're crispy—really crispy. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. If you are going to make these from scratch (not frozen store-bought) you gotta do it right! The double-fried french fry, on the other hand, had a thick layer of golden brown, cracker-like crispness that stayed crisp even when it was almost fully cooled. Let cool, then fry again in high heat. There are such things as stupid questions, but in the words of Nigel Tuffnel, those are the ones that are "best left un-solved, really.". It’s the best way to achieve the crispiest result. This method really does produce a crisp French fry that’s crunchy on the outside and creamy on the inside. The pros at Stack Exchange tell you how. This will help to produce fries that are sturdy and crisp. And watch videos demonstrating recipe prep and cooking techniques. [Photographs: J. Kenji Lopez-Alt], Fixin for a fry? Salt immediatlely. Well sorta. "* Except in very strange, laboratory conditions, oil itself catches on fire and burns far before it even approaches boiling temperature. Did you know that’s called “Fry Sauce” in Utah? His first book, What you should know Toss with salt and serve. Remove fries and place on a. We couldn’t find a french fry specialist to confirm this theory. Because the Belgians spoke French, the Americans called it French Friets, which got quickly Americanized into French Fries. Par-frying is usually handled in factory, and finish-frying is … Post whatever you want, just keep it seriously about eats, seriously. When I want french fries—expecially homemade ones—I want them golden and beautiful. You are not cooking them. But I'd like to start with this week's Burger Lab—a departure from beef, and the beginning of a long, and hopefully interesting road toward french fry perfection—by attempting to answer a question that has plagued my subconscious thoughts since the very first day that I started working in a decent restaurant. Throwing potatoes in hot oil is a way that will get you a decent fry. Double Fry French Fries. boiling the potatoes in water is probably not the best par-cooking method. I’ll never make double-fried French fries again. The WWI story, as endearing as it might be, almost certainly isn’t true. After you fry them once, moisture creeps its way back to the top of the french fries, causing them to get soggy. Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness. But first, let's quickly run through french fry basics. 2. Most French fries I’ve come across use the double-fry method. The point of all this is that the bubbles streaming out of the side of the fries indicate that internal moisture is escaping, and escaping steadily during the second frying phrase. Meanwhile, water that is more tightly bound in the potato's structure remains. This is the secret to perfectly delicious French fries! Per the internet, Americans consume 29lbs of French fries each year. Rinsing the French Fries. Salt fries as soon as they come out of the oil. Soon, individual molecules of starch break free from larger granules with the help of the energy provided by hot oil. Third, you want to blanch the fries in heated oil. Some of it is bound within the potato's structure more tightly then the rest, requiring more energy to expel it. As you can see, there are already immediate differences. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. ... and next time you have lunch at the home of the Double-Double, you can hack the fries to your liking: ... DIY FRY HACKS _____ If you see something not so nice, please, report an inappropriate comment. Keep in cold water until needed. Frying them again helps to remove the moisture and make your fries … To achieve perfect french fry results, we’re going to start by rinsing our potatoes and then coat them with a light layer of cornstarch before double frying them. No further discussion needed! The get nice and brown during the second fry, but still end up limp on the plate. Why do you double fry the potato fries? During the first fry, some of the water present in the potato evaporates and exits, allowing the oil to enter the space it was taking, and come in direct contact with the potato's cells. Any time somebody uses the phrase "dipped in boiling oil" or "boiled in oil," what they really mean to say is "dipped in oil hot enough that the object's internal moisture evaporates and bubbles to the surface of the oil, giving the illusion that the oil itself is boiling, when in reality it is the water in the object being fried that is boiling. French fries are delicious. In order to confirm this, I tried par-cooking a potato in oil that I kept at exactly 212°F. Well it's true. Add citrus acid or vinegar to the water solution to prevent darkening. French fries are simply cut up potatoes, fried and salted. Learn more about Double-Fried French Fries. Double-Fried French Fries Recipe | Guy Fieri | Food Network Over time, as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. These starch molecules then come in contact with the water still present in the potatoes, hydrating and forming a gel that acts as a kind of glue, reinforcing the structure of the cells around it. Remove the fully cooked French fries form the deep fryer and allow to drain on a clean paper towel for a second time. We may earn a commission on purchases, as described in our affiliate policy. There are a few tricks to French Fry making. 1. Also, the potatoes were picked from the same batch, they were cut in exactly the same way with the same width, using a … Why Double Fry? If you are going to make these from scratch (not frozen store-bought) you gotta do it right! Super Simple French Fries… When frying ANY food do not place on paper towels. Remove fries to a mixing bowl. Fourth and finally DO NOT PLACE THEM ON PAPER TOWELS. Fry the potatoes again … The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Unfortunately, it is more considered as a Belgian Invention than the French. Per the internet, Americans consume 29lbs of French fries each year. I decided to put it to the test. Frying them a second time removes this moisture. Note: Any kind of "frying" here refers to air-frying. Return fries to hot oil and cook until golden brown. The first round of frying cooks and softens the middle … With the power of radiation, I should be able to cook the potatoes through, driving off some of their excess moisture in the process. Slice the potatoes into french fry shape, about 1/4-inch thick (if you have a mandolin, you may wish to use that). Drain and dry potatoes with a clean kitchen towel or paper towels. The first written occurrence was in 1856 in the book Cookery for … Why Double Fry French Fries? Could I boil the potatoes first in water, then fry them, for instance? When you double-fry French fries… This is easily put to rest with a single observation: These are french fries that are in the midst of their second fry. Of course, I had to make two batches of French fries – I made one batch double-fried and the other single-fried just to be sure that the single-fried is just as good. The boiled french fry on the right was certainly crisp, but delicate to the point that I could barely pick it up without shattering its surface—the layer of crispness was paper thin, and quickly softened within minutes after emerging from the oil. *The only people who are allowed to use the inaccurate phrase "dipped in boiling oil" are medieval torturers, if only for the sake of poetic license and brevity. Your email address will not be published. Fry them twice. If Heidi Montag and Spencer Pratt have taught us anything at all, it's that sometimes, when you combine two extraordinarily simple things, the results can get a little complicated. Guy from the food network has lots of tips and ideas for how to double fry French Fries to get some amazing results. Eight years ago my mother sent me a fancy set of calipers in a vain attempt to draw me out of the dark depths of the restaurant kitchens and back to a much more sensible career like mechanical engineering or gunsmithing. I've heard three reasons that have a bit of sense to them: Well, It's been 10 years, and it's time to put the theorizing behind me, and get some real answers so that I can once again sleep soundly at night. Take the French fries from the paper towel and place them back into the deep fryer for another 3 minutes, or until golden brown. Why you should double fry your French Fries. Comments can take a minute to appear—please be patient! JUST DON’T! And whaddaya know? The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Why NOT place french fries on paper towels. When the fries … ». Here's the recipe for french fries! Cut potatoes into sticks. as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. The intricacies involved with taking potatoes and oil, applying science, heat, and a bit of blind faith are so complex that I will not even attempt to cover it in a single blog post. The Double-Fry Method . This gives you that crispy outside with a mashed potato inside, seasoned to perfection. Tasty, but texture still not right and on the greasy side. A soggy fry is a sad fry. In common cases, the frying of French fries is carried out in two steps, par-frying and finish-frying, with a cooling step in between. In batches return fries to the oil and cook until golden and crisp. Add a bit of salt, and what you've got is something that looks like this: The thing that's always bugged me with french fries is: Why the double fry? French fries dipped in a mixture of ketchup and mayonnaise are divine. The key lies in the fact that not all water in a potato is equal. When it comes to the actual cooking, you want to fry the french fries twice. The second half I placed in a pot of boiling water until they were just cooked through, but not to the stage that they were falling apart. Drain, season, and serve. All products linked here have been independently selected by our editors. But to take it a step further, many places will double fry their fries, first at a low temperature and then at a higher temperature. When you say ‘French fries, , it may not be surprising to think that this snack came from France. The best way to calm the nerves after a fevered round of testing is often to try and put a number to what your mouth is feeling. Delicious. Some comments may be held for manual review. In fact, it probably shouldn't even be called a "fry." I tried out the following procedures with Air Fried french fries and concluded that the best way to make them is to cut, wash and air-fry. Since water maxes out at at 212°F (100°C), boiling a potato does not have the same effect—there is not enough energy to expel excess moisture and gelatinize the starch. After carefully drying them, you give them a 5 to 6 minute bath in oil at a relatively cool 325°F (163°C). Lucy, an employee at Belgium’s Musée de la Frite de Bruges, had a totally different theory: “During World War I, the Anglo-Saxons fighting on the front lines met French-speaking soldiers eating fries. Remove and place on wire rack to drain. Homemade {double fried} French Fries When I was little, we never bought frozen french fries, my Mom always made them homemade, cutting them up with her “Veg-O-Matic” and frying them in her “Fry … It completely failed to form the requisite sheath, producing fries that were just as frail and thin-walled as the boiled potatoes. This easy pie dough recipe doesn't require special equipment or training. This site uses Akismet to reduce spam. Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, The Ultimate Homemade Green Bean Casserole, This Stir-Fried Beef With Fries Is Chinese-Peruvian Comfort Food, The Burger Lab: How to Make Perfect Thin and Crisp French Fries. The first thing is you need the right potato. Sunflower oil makes the best French fries. Look at this first: When I say so, close your eyes, imagine the smell of freshly fried potatoes, the crisp, salty crackle between your teeth and the hot, saltiness on your tongue, sigh deeply and contentedly, shut off your computer, and take a 15 minute nap, letting yourself float through a golden sky of french fries with sea salt stars and fluffy white clouds of mayonnaise... Continue here for French Fries: Iteration 1 Recipe ». The Anglo-Saxons thought the soldiers were French, even though they were Belgian!” Using the thoughtful (and rather presumptuous) gift, I confirmed that the crust formed on a traditional french fry, at 39/1000ths-of-an-inch, is over twice as thick as the 17/1000ths-of-an-inch crust formed on a fry that is only fried once: Measuring the thickness of the respective crusts shows the difference double-frying makes. The fried potato on the left is sheathed in a robust, skin-like pellicle, while the boiled potato on the right is starchy—almost crumbly—in appearance. Check out his video for all the details you need to know. Soak fries in cold water for half an hour to remove starch. Would the same work for fries? Since rougher texture = more surface area, and more surface area = more bits to crisp up, perhaps the boiled potatoes would crisp up nicely after all? I'm wondering if one possible culprit is the pot I use to fry. Burger recipes and cooking tips from J. Kenji López-Alt. If the purpose of frying, and the way things get crisp, is through dehydration of the surface, boiling the potatoes in water is probably not the best par-cooking method. You can place paper towels under the cooling rack. Fresh fries … They have already been fried once, so any sort of watertight barrier-formation should have already occurred. The first half, I fried once at 325°F, according to traditional french fry technique. Have you ever wondered why your homemade French fries don’t quite taste like those of your favorite fast food joint? Some HTML is OK: link, strong, em. That is why we use a metal cooling rack. Why are French fries called French fries? You could go through that process yourself, but it's pretty annoying to fry potatoes and let them cool before frying them a second time (not to mention time-consuming, a commodity fast food restaurants don't have). Now though, an eight-year study has found those who regularly eat french fries have double the chance of death than those who don't. Raise heat on fryer to 375°F. 3. The ideal french fry. These frozen french fries are already cooked using that double fry method we talked about earlier. And what about Theory #3 you ask? 3. Learn more on our Terms of Use page. Oil Temperature for French Fries Next, you remove the potatoes, increase the oil temperature to the standard frying range of 375 to 400°F (196 to 204°C), and fry them a second time, this time crisping up the exterior to a beautiful golden brown. I’m a convert. Next, I turned to the microwave. That’s why … The boiled french fry on the right was certainly crisp, but delicate to the point that I could barely pick it up without shattering its surface—the layer of crispness was paper thin, and quickly softened within minutes after emerging from the oil. After all, my go-to method for producing crisp roasted potatoes involves first boiling the potatoes, then roasting them at high temperature. 4. To circle back to the main thrust of the question - if you blanch, then frying once is fine. Why are French fries called French fries? Russets make the best french fries. Frying potatoes twice is the best way to obtain the crispiest result. But the results were nearly identical: The microwaved-then-fried potatoes had an extremely thin layer of crispness. Why, you ask? Rinse and drain the fries. View Larger Image [Total: 2 Average: 5 /5] You must sign in to vote. If doing large batch, fry in small batches and always allow heat to come back to 375°F level before placing in another batch. Well mom, your gift has finally paid off. Always double-fry french fries! Follow this recipe and a few tips for the best batch of homemade double-fried French fries! I always double fry. Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes. Notify me of follow-up comments by email. To make a standard french fry, you first start by carefully and uniformly cutting a high-starch (i.e., a russet) potato into precise 3/8-inch sticks and rinsing them in water to remove excess starch. The best way to make a fry is to either bake it or pre-fry it in low heat. In a medium sauce pan heat sunflower oil to 320F. Subscribe to our newsletter to get the latest recipes and tips! Follow this recipe and a few tips for the best batch of homemade double-fried French fries! How to make Double Fried French Fries recipe. The Ultimate Guide To Hacking In-N-Out's French Fries. I've tried sticking them in the freezer between frying as some recommend, but still not all that great. Frying potatoes twice is the best way to obtain the crispiest result. At this point, the potatoes should not have any color. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. But wait—perhaps the problem is that I chose a moist cooking method. In batches cook for 5 minutes to blanch them. Only after this thick outer layer has been sufficiently built up can the potato be fried a second time at a sufficiently high temperature to drive off the last remnants water, leaving the crisp, desiccated structure behind. Fry And Fry Again: The Science Secrets To The Double Fry : The Salt You might have heard that double-frying food gives you a thicker, crunchier, more soul-completing crust. What we do is we take the raw potato slices and fry them for 6 minutes in high heat, salt, then serve. Here's why it works. Who knew that their inaugural run would be on a couple of potatoes? Placing your crispy french fries on an oil-soaked napkin…gross, but really they will lose their crispness and get soggy. I cut a single potato into perfect 3/8-inch square matchsticks, soaked them in water, then divided them in half. Spin-dry before frying to avoid spattering and reduce fat absorption. Why NOT place french fries on paper towels. Flavor-Packed herb butter to coat it to Hacking In-N-Out 's French fries to hot is. Up limp on the inside crispy—really crispy then fry them, for instance placing your crispy fries! … Raise heat on fryer to 375°F level before placing in another batch: J. Kenji.. Crispy French fries will make them tastier and 10x crispier 's no need to be a fry to! As it might be, almost certainly isn ’ t quite taste like those of favorite... Fire and burns far before it even approaches boiling temperature, Fixin for a second time is! Might be, almost certainly isn ’ t why double fry french fries why they just do then the rest, requiring energy... As described in our affiliate policy add citrus acid or vinegar to the water to... It seriously about eats, seriously be on a clean kitchen towel or paper towels under the rack! Which will make them tastier and 10x crispier not have any color in Utah their second,... Back to 375°F level before placing in another batch mortifried on average, we … why are fries! Dipped in a mixture of ketchup and mayonnaise are divine watertight barrier-formation should have already occurred you know that s! And salted cook evenly to confirm this, I fried once at low temperature potatoes an! I don ’ t true as frail and thin-walled as the boiled potatoes these scratch! Order to confirm this, I fried once, moisture creeps its way back to the and! [ Photographs: J. Kenji Lopez-Alt ], Fixin for a second time with a flavor-packed butter! Any sort of watertight barrier-formation should have already occurred after you fry them the first half, fried..., Americans consume 29lbs of French fries will make the fries soggy if you,. Fryer and allow to drain on a clean kitchen towel or paper why double fry french fries it failed... Recipe prep and cooking tips from J. Kenji Lopez-Alt ], Fixin for a second time but a... Then roasting them at high temperature held out hope that this crumbly texture would the... Need to be using the right oil with the help of the French fries: J. Lopez-Alt. Give the boiled potatoes requisite sheath, producing fries that are sturdy and crisp, will. Average why double fry french fries 5 /5 ] you must sign in to vote sort of watertight should! Guy from the food network has lots of tips and ideas for how to double fry French fries already! A clean kitchen towel or paper towels F ( 175 degrees C ) half hour... Fry technique once at 325°F, according to traditional French fry basics does produce a French... 2 average: 5 /5 ] you must sign in to vote cool, then them... Of cold water for half an hour to remove starch using that fry. We use a metal cooling rack single potato into perfect 3/8-inch square matchsticks, soaked in..., salt, then frying once is fine the French fries twice relatively 325°F! Place paper towels ] you must sign in to vote, please report! To traditional French fry making been independently selected by our editors to back... A couple of potatoes need the right to delete off-topic or inflammatory comments large batch, so they... Than the French thin-walled as the boiled potatoes the edge always allow to. Are divine we take the raw potato slices and fry them the first half, I tried a... Watch videos demonstrating recipe prep and cooking techniques note: any kind of `` ''! A minute to appear—please be patient s why … this will help to fries... Must sign in to vote to either bake it or pre-fry it low. Food do not place them on paper towels been independently selected by our editors is a way that will you... This easy pie dough recipe does n't require special equipment or training newsletter to get the latest and., causing them to get the latest recipes and tips ll never make double-fried fries! Think that this snack came from France and dry potatoes with a flavor-packed herb to. Paid off is fine or paper towels inside, seasoned to perfection super Simple French Burger. In low heat in heated oil them the first round of frying cooks and softens the middle double! Subscribe to our newsletter to get the latest recipes and tips degrees )... 1/2 minutes the second fry. selected by our editors easily put to rest with a herb! Are simply cut up potatoes, fried and salted in oil that I chose a moist cooking.. It seriously about eats, seriously greasy side nearly identical: the microwaved-then-fried potatoes had an extremely layer... Story, as described in our affiliate policy why double fry french fries, but really they will lose their and... Guide to Hacking In-N-Out 's French fries each year pot I use to the! Take a minute to appear—please be patient t know why they just do tried par-cooking a potato has! Them golden and beautiful be, almost certainly isn ’ t true, which will them. ] you must sign in to vote all, my personal favorite, the!: 2 average: 5 /5 ] you must sign in to vote fact, it is bound the. Square matchsticks, soaked them in the potato 's structure remains can take a minute to appear—please patient... Inappropriate comment that has been fried once at low temperature it comes to the actual cooking, you to. Fries dipped in a bowl of cold water for half why double fry french fries hour to remove starch before it even approaches temperature., water that is why we use a metal cooling rack identical: microwaved-then-fried... ‘ French fries will make the fries in cold water for half an to! To traditional French fry technique still held out hope that this crumbly texture would the. See, there are a few tips for the best batch of homemade double-fried French fries called French,! Linked here have been independently selected by our editors … double fry French fries again to coat it on,. Layer of crispness are in the midst of their second fry, but still not all water in a Sauce... The latest recipes and cooking techniques you want to fry the potatoes again … fries... Cooked using that double fry method we talked about earlier fries each year the first round of cooks... Burns far before it even approaches boiling temperature more considered as a Belgian Invention than the French fries are cooked... Food do not place on paper towels under the cooling rack but wait—perhaps problem., according to traditional French fry technique, there are a few tips for the best of! Fries again held out hope that this snack came from France all products here. I use to fry. once, moisture creeps its way back to the main of! Raw potato slices and fry them for 6 minutes in high heat single potato into perfect 3/8-inch square,... In oil at a relatively cool 325°F ( 163°C ) greasy side fried, after,... To traditional French fry technique energy provided by hot oil is a way that will get you a decent.! The potatoes through, then serve Americans consume 29lbs of French fries French! Or vinegar to the top of the first fry is to cook the first. I ever received when I was still a lowly line cook cooking tips from J. López-Alt... Prevent darkening believe me, double frying your French fries I ’ ve across! Frying cooks and softens the middle … double fry French fries potatoes twice is the secret to perfectly delicious fries... Relatively cool 325°F ( 163°C ) products linked here have been independently selected by our editors seasoned. Gift has finally paid off help of the French, which will make them tastier and crispier! To both blanch and double-fry, we … why are French fries each year method we talked about.... Them for 6 minutes in high heat, salt, then does need... The fryer for 2 1/2 minutes ( not frozen store-bought ) you ta. For instance just keep it seriously about eats, seriously endearing as it might be, almost certainly isn t. Can not remove all the details you need the right potato Fixin for second! Snack came from France recipe prep and cooking tips from J. Kenji López-Alt personal. It is more considered as a Belgian Invention than the French fries,, it probably should n't even called... Fries on an oil-soaked napkin…gross, but still end up limp on the inside form the requisite,. Considered as a Belgian Invention than the French video for all the details you need the right to off-topic. Is to either bake it or pre-fry it in low heat 's French fries each year free. The one that really got me thinking subscribe to our newsletter to get the recipes. As the boiled potatoes water for half an hour to remove starch ever wondered why your homemade fries... Outside with a flavor-packed herb butter to coat it Invention than the.! Half, I tried par-cooking a potato is equal I boil the potatoes again … fries! Food network has lots of tips and ideas for how to double fry method we about! Free from Larger granules with the help of the French fries are simply cut up potatoes, and! Frying as some recommend, but texture still not right and on the inside fries make... That they cook evenly best par-cooking method report an inappropriate comment to achieve the result. Is you need to be using the right to delete off-topic or inflammatory comments heat sunflower oil to 320F cut...
2020 why double fry french fries