Do you ever wonder why french fries at restaurants are so much crispier than the ones you make from scratch at home? Do you want to know how to make french fries that aren’t soggy and limp? The restaurants cut their potatoes in large batches and soak them in water until they are ready to fry them. They do this for two reasons. One reason is to remove the excess starch from the potatoes. The other reason is to keep them from oxidizing, or turning black, when they are exposed to the air. This french fry recipe follows that logic, but with a twist. I call it the double fry method. This will turn your homemade french fries into a masterpiece.
Crispy Homemade French Fries
Peel four russet potatoes and cut them the way you like. We like steak fries, so I cut them about 1/2 inch wide and about 1/4 inch thick. Soak the sliced potatoes in cold water for at least 30 minutes to remove the starch. After they have soaked, take them out of the water and pat dry. Heat your oil in your deep fryer to 325 degrees and cook your potatoes for 5 minutes. Remove the potatoes and drain on a wire rack. Increase your oil temperature to 350 degrees. Fry the potatoes again for about 2 more minutes or until they are as brown as you like.
I will usually go ahead and fry the main dish when I make these, like chicken or fish after the first frying. That way, when I do the second frying of the potatoes, they will be piping hot and ready to serve. Always salt them immediately when you take them out of the oil. I like to use Lawrys Garlic Salt and paprika on mine.