Yeah, yeah — it’s January and we’ve all forsaken carbs for cardio. But on freezing days like today, I crave food with warmth and comfort. A couple of simple updates to an old french fries recipe transforms the humble potato into soul-satisfying food with flare.
Double-Fried French Fries
- Peel a pound of medium russet potatoes.
- Soak the potatoes in a bowl of water for at least an hour to get as much starch out as possible.
- Cut the potatoes into wedges (if you like thicker cut fries) or into sticks (if you like crispier fries).
- Pour peanut oil into a fryer or a heavy pot. A fryer is easier, a heavy pot works. If you’re using a pot you need a deep fryer thermometer.
- Heat the oil to 325 degrees. You’re looking for a gentle simmer here.
- Dry the potato slices thoroughly with a paper towel. Otherwise you’re going to get splattered with oil. And hot oil on your face doesn’t feel good.
- Put the potatoes into the fryer basket and lower into the oil. (You can use a strainer if you’re using a pot.) Whatever you do, don’t overcrowd the basket. Be patient and do it in batches.
- For thicker wedges, fry for 3-4 minutes or until the potatoes are a pale blond. Fry half the time for sticks. Set the potatoes on a paper towel to drain the drain excess oil.
- Turn the temperature up in the fryer or pot to 375 degrees.
- Fry the potatoes once more, for 3-4 minutes or until golden brown. This step is what makes them so crispy on the outside. Don’t skip this step.
- Drain the fries on a paper towel.
- Add salt to taste.
- Enjoy better fries than you’d get eating out.