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Prep Time20 minutes
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Cook Time15 minues
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Serving4
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Even Julia Child loved McDonald’s fries.Â
These are even better!
THE TEN COMMANDMENTS OF FRYING:
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- Â Â Own a fire extinguisher.
- Â Â Own a good candy or deep fryer thermometer.
- Â Â Do not drink or talk to your mother while frying.
- Â Â Use peanut oil for French fries.
- Â Â Don’t re-use your oil unless you want your house to smell like McDonald’s.
-   Use the right pot. A big Le Crueset Dutch oven is good.
-   Watch the temperature carefully. 325 for the first fry, 375 the second time.
-   Dry the potatoes scrupulously before frying. I use a hair dryer.
- Â Â Soak your potatoes for a few hours in ice water before you dry and cook them.
-   Don’t dispose of hot oil. Really, don’t. Wait until morning.Â
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Ingredients
TWICE FRIED FRENCH FRIES
Directions
A good thermometer is a must. And hot oil requires your utmost attention. Fill a big saucepan about a third of the way up with either peanut or canola oil.
Peel your potatoes and cut them with a crinkle cutter ! To do this, cut the potato in lengthwise slices, then cut them again so that you have long fries about a quarter of inch thick. If you're eating solo you only need one big potato.
Rinse the potatoes and soak them in ice water for a couple of hours if you can. When you are ready to cook them, DRY them very carefully with paper towels or even a hair dryer. The dryer the better.
Blanch the potatoes in hot oil - 325 degrees - until they are soft and you see a little color on them. You can add some duck fat for flavor if you have it. The potatoes should have some firmness after the first fry, but you don't want them to be too brown.
Now you can let them rest on a rack for a while until you're ready to fry them the second time. They can stay there a couple of hours.
When you are ready, your oil should be 375 degrees. Fry until crisp and golden brown.
Pour out on paper towels and SALT !
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