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Double Fried French Fries Recipe

Double Fried French Fries

Copyright 2000 Television Food Network, G.P. All Rights Reserved.

Show: Food 911Episode: Cracked Cheesecake/Terrible Tuna Fish in Illinois

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on January 02, 2010

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    Okay, I'm not an expert fry cook. But these came out PERFECT! Only thing I sort of learned is that the temperature in the oil drops fast (particularly on the first cooking. It went from like 335 to 285 and then slowly back up. So I'd get the oil to about 350+ then drop the fries (I loaded up each batch on my large mesh fry spoon thing and lowered it into the oil. When you crank it up to 375 in "part 2" of this process the temp only drops about 10-15 degrees so get it to about 385. And in about 3-4 minutes the fries will be ready. Salt right away. And I definitely recommend laying them on paperbags (lined in a cookie sheet. Seems to work really well. The fries were not greasy at all.

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  • on January 19, 2008

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    I had heard that two stage frying was the way to go, and I suspect that the ice water bath to let some starch wash off makes a difference.

    This worked the first time. In the first frying stage the oil got down to 250, but I wasn't worried, I believe its actually important not to have it too hot. In the second stage I was careful to use small batches so the oil was at 360 or higher for good browning.

    The taste was pure strong potato.

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  • on December 05, 2007

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    Very easy recipe to follow and the fries were PERFECT. I've seen Alton Brown do this technique so I knew it would be great. I served my fries alongside my own cuban chicken sandwich and topped them with fine and coarse kosher salt and fresh cilantro garnish. These would be delicious with malt vinegar, fry sauce, plain or any other way. Fabulous!

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  • on July 19, 2007

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    There is not a store bought or restaurant cooked fry that can compare to these!!!

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  • on December 29, 2006

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    I usually don't go in for fried stuff but these had to be the best. The trouble was worth it. They were really crisp and stayed that way.

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  • on April 04, 2005

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    These turned out great. My husband wanted me to make these for dinner the next night too! Crispy and delicious--worth digging out the fryer for.

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  • on June 10, 2004

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    The first recipe that actually produced crunchy french fries!

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