Twice Fried French Fries

By á-4922

Ingredients

• 6 Idaho Potatoes
• 2 Quarts Peanut Oil
• Good-quality Sea Salt

Preparation

Step 1

Peel potatoes and cut each one lengthwise into 1/4-inch-thick slices.
Stack a few slices and cut lengthwise every 1/4 inch.
Transfer sliced potatoes to a large bowl and cover with water.
Refrigerate and soak overnight (at least 12 hours)
Drain fries at least 20 minutes before cooking. Dry thoroughly on kitchen towels.
Pour peanut oil into Dutch oven or large saucepan.
Attach a candy thermometer to the pot to gauge oil's temperature and put pan over medium flame.
When oil reaches a temperature of 370°F, add a third of the cut potatoes. The oil will drop to about 280°F.
Cook for 3 minutes, remove with a slotted spoon, and set aside on a baking sheet.
Return oil to 370°F and add next batch. - Repeat until all fries are done.
For the second fry, heat the same oil to 380°F. Add half the fries and cook for 3 1/2 minutes, or until golden brown.
Remove from the oil and drain on absorbent paper while you fry the rest.
Sprinkle with sea salt on a baking sheet and serve as soon as possible.
Note: They're soaked overnight to remove excess starch. The first fry cooks the potatoes thoroughly. The second fry crisps the exterior.