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

Wetness can cause oil splatters and lead to soggy fries, so make sure they're totally dry. Including salt right after frying guarantees it sticks better to the french fries.

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Serve them alongside Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also match them with a Grilled Cheese for a reassuring, cheesy combo. They're also the frites in Steak Frites. For dipping, go with classic catsup, or expensive it up with aioli or Horseradish Sauce for a richer flavor. To reheat, pre-heat the oven to 400F and location french fries on a hot baking sheet, baking for 5-8 minutes. Additionally, pop them in the air fryer. Frozen french fries may need a couple of additional minutes to crisp up. The trick is utilizing the double frying technique. This procedure guarantees the french fries are crispy on the exterior while remaining soft and fluffy within.

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It likewise prevents them from sticking throughout frying. Yes, McDonald's french fries are double fried, but not in the traditional method. They are partly fried and frozen before being shipped to dining establishments, where they are fried again in canola oil before serving. If you followed the recipe however the french fries aren't crispy, it might be due to excess wetness.

Also, check that the oil is at the appropriate temperatures for both frying phases; if the oil is too cool, the fries might turn out soaked. There's a reason this double fried French french fries dish is liked by all! Leave a comment below and share your love for this recipe on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and happy eating! The best homemade french fries are made with russet potatoes and a foolproof double-frying approach. Served hot and crispy, this technique guarantees the best fry each time. minutes minutes hour hour minutes Servings 2 people Author Jeri Mobley-Arias Course Side Meal Cuisine American 5 quart dutch ovenKitchen ThermometerSpider strainerBaking Sheet 2 cups peanut oil, plus more1 pound large russet potato, skinned, cut into -inch pieces to taste Cut consistent, pieces for uniform cooking - inch thick.

Drain pipes potatoes well and move to a paper towel-lined plate or baking sheet. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to retain 275F. Usage spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and allow to cool completely.