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Attempt to keep the potatoes from overlapping. Return fries to the oil and cook for 3-4 minutes or until golden brown. Time might vary a little based on thickness of french fries.

Moisture can trigger oil splatters and lead to soaked french fries, so make sure they're totally dry. Adding salt right after frying guarantees it sticks much better to the fries.

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To reheat, pre-heat the oven to 400F and place french fries on a hot baking sheet, baking for 5-8 minutes. Frozen french fries may need a few additional minutes to crisp up.

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It likewise avoids them from sticking throughout frying. Yes, McDonald's french fries are double fried, but not in the conventional technique. They are partially fried and frozen before being delivered to dining establishments, where they are fried again in canola oil before serving. If you followed the recipe but the french fries aren't crispy, it might be due to excess moisture.

Likewise, check that the oil is at the proper temperature levels for both frying stages; if the oil is too cool, the french fries might end up soaked. There's a reason this double fried French fries recipe is enjoyed by all! Leave a remark listed below and share your love for this recipe on and.

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Thank you for supporting Whisper of Yum and happy eating! The very best homemade french fries are made with russet potatoes and a sure-fire double-frying method. Served hot and crispy, this strategy ensures the best fry whenever. minutes minutes hour hour minutes Servings 2 individuals Author Jeri Mobley-Arias Course Side Meal Food American 5 quart dutch ovenKitchen ThermometerSpider strainerBaking Sheet 2 cups peanut oil, plus more1 pound large russet potato, skinned, cut into -inch slices to taste Cut consistent, pieces for consistent cooking - inch thick.

This helps to remove excess starch. Heat oil to 275F. Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Pat totally dry. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to keep 275F. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and allow to cool completely.