Friday night is the night for frying. Hand cut these fries just a little wider than a McDonald’s fry. I love good French fries, crispy and brown on the outside and fluffy on the inside. A good fry doesn’t go limp when you drag it through the catsup. Just the right amount of kosher salt is crucial. The trickiest part of this method is blanching just until the potatoes are soft and slightly “rough.” Then, fry the first time at 355 or 360 degrees until barely colored. Freeze the fries after the first fry (this gives you time to get the steak going). The second fry is at about 370 degrees — keeping in mind that the second you drop the fries in the oil, the temp of the oil will plummet. Dump the fried potatoes on a paper towel, toss them with the salt and serve immediately. The recipe for double fried French fries is on this site.
