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Double-Fried French Fries Recipe

Double-Fried French Fries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 21-30 of 37

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  • on September 19, 2010

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

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  • on August 22, 2010

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    Made these today since we just bought a big bag of russet potatoes and the girls wanted fries for lunch. This recipe was AWESOME!!!!!! They came out perfect and we seasoned them with garlic salt and black pepper. Next time I will soak over night. Thanks Guy!!!!

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  • on April 29, 2010

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    I have been told I make the best french fries ever...I put the potatoes in hot oil and, right away, I put in slices of bacon (lots of them so the potatoes and the bacon cook together. I pan cook , NOT deep fry,my french fries (once only, not twice like Guy does...after the french fries are done, I put them in a deep bowl lined up up peper towels, I smash 1 or 2 or 3 cloves of garlic (REAL garlic, not powder on top, sprinkle salt, put the lid over that bowl and shake the bowl for a few seconds and the french fries are ready to serve! You will be surprised what a good tatse the bacon give sthem, and the garlic too! I have made this recipe for years and years in my country (Romania and when I came here to the US everybody went crazy for my french fries!

    now, most of the time I get very crisp fries even though they are pan cooked and even though they are cooked once, and not twice. But the secret to getting fries like that is to slice the potatoes thinner. Sometimes I dont have time on hands (slicing the potatoes thinne takes longer time or I dont let the oil to come to the right temperature so I have made "soggy" french fries also...
    I have read so much about the "belgian style" french fries: frying them two times like Guy does... I have tried his recipe and the french fries came out perfect, but I will have o figure out how to do this style (frying them twice with the bacon...will I fry the bacon twice too? Will I "fish" the potatoes only after frying them at 320 F, but let the bacon in and raise the temperature to 350F and put back in the paotatoes? In that case, maybe the bacon will cook too much? I'll have to experiment

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  • on February 05, 2010

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    These fries came out PERFECT....yummy...you will never make fries the old way again!

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  • on January 28, 2010

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    these fries were so good- i dont usually like many of these recipes, but those fries are, as Guy Fieri would say, "off the chain!"

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  • on January 10, 2010

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    Where has this method been all my life. I have been making fries
    for years. This method really does make the best fries. Takes more
    time, but worth the wait.

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  • on January 04, 2010

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    I soaked them overnight in salted water, drained and followed the recipe 100%. Perfect fries.

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  • on November 04, 2009

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    After years of my family telling me my fries were not as good as the Golden Arches, these fries disappeared off the plates. My only problem was I didn't make enough. It's totally worth the extra work.

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  • on October 11, 2009

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    Just made them, they were amazing, we had to use veggie oil because we didnt have Canolia oil. Definatly 5 stars

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  • on October 05, 2009

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    Saw these on your show and tried them tonight!! I have been making homemade fries for years, heating the potatoes in sugar water, microwaving the potatoes first, and they never manage to stay crispy. Followed this recipe to a tee and the were hands down the best homemade fries I have ever cooked. I will be doing this from now on!!! By the way the go great with apple gouda brats and homemade red cabbage cooked with onions. Outstanding dinner, and leftovers for lunch tomorrow.

    Thanks

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