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Attempt to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return french fries to the oil and cook for 3-4 minutes or until golden brown. Time may differ a little based upon thickness of french fries. 6. Drain pipes well and transfer to a serving dish. Immediately season to taste with salt.

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

Freddy's Frozen Custard & Steakburgers

Serve them along with Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also match them with a Grilled Cheese for a soothing, cheesy combination. They're also the frites in Steak Frites. For dipping, choose classic ketchup, or fancy it up with aioli or Horseradish Sauce for a richer flavor. To reheat, preheat the oven to 400F and place french fries on a hot baking sheet, baking for 5-8 minutes. Pop them in the air fryer. Frozen french fries might need a couple of extra minutes to crisp up. The secret is using the double frying technique. This procedure makes sure the french fries are crispy on the exterior while staying soft and fluffy inside.

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It also avoids them from sticking during frying. Yes, McDonald's french fries are double fried, but not in the conventional approach. They are partially fried and frozen before being shipped to restaurants, where they are fried once again in canola oil before serving. If you followed the recipe but the french fries aren't crispy, it might be due to excess wetness.

Likewise, inspect that the oil is at the right temperature levels for both frying phases; if the oil is too cool, the french fries might end up soaked. There's a reason this double fried French fries recipe is loved by all! Leave a comment below and share your love for this dish on and.

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The best homemade french fries are made with russet potatoes and a sure-fire double-frying method. Served hot and crispy, this method ensures the best fry every time.

This assists to remove excess starch. Heat oil to 275F. Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Pat entirely dry. Transfer potatoes to the oil and cook for 5 minutes watching on the oil to maintain 275F. Usage spider strainer to drain pipes potatoes and transfer to another paper-towel lined baking sheet and allow to cool completely.