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Try to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return fries to the oil and cook for 3-4 minutes or up until golden brown. Time may vary a little based on density of french fries. 6. Drain well and move to a serving dish. Instantly season to taste with salt.

Moisture can trigger oil splatters and lead to soggy fries, so make certain they're totally dry. The first fry at 275F softens the potatoes, while the second at 350F crisps them up completely. Fry in little batches to guarantee even cooking and prevent the oil temperature from dropping. Adding salt right after frying ensures it sticks better to the french fries.

Freddy's Frozen Custard & Steakburgers

Serve them alongside Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also combine them with a Grilled Cheese for a soothing, tacky combination. They're also the frites in Steak Frites. For dipping, go with classic ketchup, or fancy it up with aioli or Horseradish Sauce for a richer taste. To reheat, pre-heat the oven to 400F and place fries on a hot baking sheet, baking for 5-8 minutes. Frozen french fries might require a couple of additional minutes to crisp up.

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Yes, McDonald's french fries are double fried, but not in the traditional approach. If you followed the dish but the french fries aren't crispy, it could be due to excess moisture.

Check that the oil is at the appropriate temperatures for both frying stages; if the oil is too cool, the fries might turn out soggy. There's a reason this double fried French fries recipe is loved by all! Leave a remark below and share your love for this recipe on and.

Freddy's Frozen Custard & Steakburgers

Thank you for supporting Whisper of Yum and pleased consuming! The very best homemade french fries are made with russet potatoes and a foolproof double-frying method. Served hot and crispy, this technique ensures the ideal fry each time. minutes minutes hour hour minutes Servings 2 individuals Author Jeri Mobley-Arias Course Side Dish Food 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 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. Use spider strainer to drain potatoes and move to another paper-towel lined baking sheet and enable to cool entirely.