Double-Fried French Fries

By Addie

Recipe courtesy Guy Fieri, June 2008
Show: Guy's Big B
ite Episode: Fuel the Fieri

Ingredients

• 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
• 2 quarts canola oil
• 1 tablespoons fine-grain sea salt
• 1 teaspoon freshly ground black pepper

Details

Servings 8
Preparation time 15mins
Adapted from keyingredient.com

Preparation

Step 1

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
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REVIEWS:

These were delicious...there were NO leftovers. We served them with catsup and I had mine with gravy and queso fresco crumbled on top! yes Aaron Sanchez it was Casique brand! Not quite cheese curds like I am used to but quite tasty! Thanks Guy for sharing your recipes. I always know when I try one I am going to get GREAT results!

Double fry makes em perfect everytime.....one bit of advice is to let the fries completely cool and dry for at least an hour or two. This ensures super crispy fries

These are the very best. Easy to make, and sooooo tasty!

This is the only way to do frys if you want them REALLY good! I use this same technique when making Fish and Chips. Do potatoes first, not quite done, and drain. Then fry battered fish pieces until crisp on the outside and just done in the middle. Then put the potatoes back in and finish them. The end result is the oil is cleaned of the fish flavor as the potatoes are crisping up nicely. Hey, good oil is expensive, let's not waste it!

These fries are awesome - a perfect thin layer of crisp on the outside, beautiful golden brown color, and a soft fluffy potato bite inside. I gave up trying to make fries a while back because they always came out greasy, or soggy, or generally sad. Thanks for teaching this technique - will definitely make again even though the prep and time involved is a bit time-consuming.

My first time making my own fries and these turned out great. My boyfriend loved them and kept sneaking into the kitchen to get more. Very easy to make. I will make these again.

I LOVE these fries!! They are easy and they taste so good!! Very close to the beloved In 'n Out! Excellent receipe!

Will never make fries any other way for my family....my daughter's FAVORITE way to eat potatoes!

Blew my five year old, and myself away! Been waiting a log time for this! Thanks.

I can now make French fries that are not soggie and taste GOOD!

I never knew how to make good French Fries until now! I love this soak-fry once-fry again method. It really works! Thanks Guy for a great trick of the trade!

So easy and yet they tasted so good! One of my dinner guests asked if I had a baggie so they could take some of the left over fries home with them!

Not only very tasteful but crisp!

I have made these a few times and they always come out crispy. Try sprinkling montreal steak seasoning on them. YUM!

These are perfect! I make them once a month for a treat and my family loves them! Thank you Guy!