Thrice-Cooked Fries

Cooking these potatoes three times makes them tender on the inside and just perfectly browned on the outside. These will become your families favorite!

Photo by Meredith M.
Adapted from foodandwine.com
Thrice-Cooked Fries

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 4

    large baking potatoes, scrubbed but not peeled

  • Kosher salt, to taste

  • Vegetable oil, for frying

Directions

Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour. In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool. When all of the potatoes have been fried once, heat the oil to 350°F. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel–lined baking sheet, sprinkle with salt and serve.

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