Food Network
Home> Recipes> Comfort food>
Double Fried French Fries Recipe

Double Fried French Fries

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

Show: Food 911

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 7

Showing 1-7 of 7

Sort by:

Newest

  • on January 02, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2007

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2006

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2005

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 10, 2004

    Flag

    The first recipe that actually produced crunchy french fries!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.