Double fried french fries are the way to get a crackly golden shell around a soft, fluffy center. The method is simple: soak the cut potatoes in vinegar water, fry them once at a gentle temperature to cook the inside, rest them, and then fry them again in hotter oil to crisp the outside.
It takes a little more time than a single fry, but the payoff is worth it. These fries stay crisp long after they leave the pot, and they taste like something from a good bistro. The recipe makes four servings from two pounds of russet potatoes.
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Why This Works
Russet potatoes are high in starch and low in moisture, which is why they fry up fluffy inside and crisp outside. Soaking the cut fries in cold water pulls off surface starch, so the fries do not stick together or turn gummy. A splash of vinegar in the water helps the potatoes hold their shape during frying.
The two fries do different jobs. The first fry, at a lower temperature, cooks the potato through until it is soft and pale. Resting lets the surface dry and the interior set. The second fry, at a higher temperature, drives out the last of the moisture and builds the golden crust quickly, before the inside can overcook.
Ingredients
- 2 pounds russet potatoes, peeled
- 2 tablespoons white vinegar, for the soak
- 4 cups canola or vegetable oil, for frying (about 1 liter)
- 1 1/2 teaspoons kosher salt, to season after frying
- Your favorite seasoning blend, optional
How to Make Double Fried French Fries
1. Cut and soak the potatoes.
Peel the potatoes and cut them into even sticks so they cook at the same rate. Place them in a large bowl of cold water, stir in the vinegar, and soak for at least 30 minutes.
2. Dry the fries.
Drain the fries and spread them on a clean kitchen towel. Pat them completely dry. Wet potatoes cause hot oil to spatter and keep the fries from crisping.
3. Heat the oil.
Pour the oil into a large heavy pot or Dutch oven, leaving plenty of room at the top. Heat it over medium heat to 325 degrees F, checking with a frying thermometer.
4. First fry.
Add a small batch of fries and fry for 3 to 5 minutes, until they are soft and pale but not browned. Lift them out with a spider or slotted spoon and drain on a wire rack or paper towels. Let the oil come back to temperature between batches.
5. Rest.
Let the fries rest for 10 to 15 minutes while you raise the oil temperature to 375 degrees F.
6. Second fry.
Fry the fries again in small batches for 2 to 4 minutes, until deep golden and crisp. The oil should bubble energetically when they go in.
7. Season and serve.
Drain the fries briefly and toss them with the salt while they are still hot. Serve immediately.
How to Serve
Serve the fries hot, straight from the pot, with plenty of dips. Garlic aioli is the classic partner, and ketchup never goes out of style. They are also the right side for a burger night, so try them with classic homemade hamburgers.
For a casual dinner, pair the fries with Parmesan crusted air fryer chicken tenders and a bowl of creamy coleslaw for a cool, crunchy contrast.
How to Store and Reheat
Fries are best eaten right away, while the crust is crisp. If you have leftovers, let them cool, then refrigerate them in a covered container within 2 hours. Eat them within a few days.
To reheat, spread the fries on a baking sheet and warm them in a hot oven or an air fryer until they are hot and crisp again. Avoid the microwave, which makes them soft. You can also finish the first fry ahead of time, let the fries cool, and complete the second fry just before serving.
Tips and Variations
Use a thermometer. Oil that is too cool makes greasy fries, and oil that is too hot browns the outside before the inside cooks. Fry in small batches, because adding too many fries at once drops the oil temperature and leaves them limp.
Frying at home calls for care. Keep water away from the pot, never leave hot oil unattended, keep a fire extinguisher nearby, and do not use water on a grease fire. The Michigan State University Extension article on deep fat fryer safety covers small batches, splatter, and fire safety in more detail.
Let the oil cool completely before you strain and store it. For a quick seasoning blend, toss the hot fries with garlic powder, paprika, or grated Parmesan. For extra crisp fries, freeze the fries on a tray after the first fry and finish them straight from the freezer in the hot oil.
FAQ
Why do you fry french fries twice?
The first fry cooks the inside until it is soft, and the second fry at a higher temperature crisps the outside. Together they give you a fluffy center and a crunchy shell.
What is the best potato for french fries?
Russet potatoes are best. They are starchy and fluffy, so they crisp well on the outside and stay soft inside.
Do I have to soak the potatoes?
Soaking is worth the time. It removes excess surface starch, which helps the fries crisp and keeps them from sticking together in the oil.
What oil should I use?
Use a neutral oil with a high smoke point, such as canola or vegetable oil. Avoid olive oil for deep frying, since its flavor is strong and it smokes at lower temperatures.
Can I make these ahead?
Yes. Do the first fry earlier in the day, let the fries cool, and store them uncovered at room temperature for a few hours. Finish with the second fry right before serving.
Double Fried Crispy French Fries
Ingredients
Main Ingredients
- 2 lb russet potatoes peeled
- 2 tbsp white vinegar for the soak
- 4 cup canola or vegetable oil for frying, about 1 liter
- 1 ½ tsp kosher salt to season after frying
- favorite seasoning blend optional
Instructions
Cooking
- Peel the potatoes and cut them into even sticks. Soak them in a bowl of cold water with the vinegar for at least 30 minutes.
- Drain the fries and dry them very well with a clean kitchen towel.
- Heat the oil in a large heavy pot to 325 degrees F.
- Fry the potatoes in small batches for 3 to 5 minutes, until softened and pale but not browned. Drain on a rack or paper towels.
- Rest the fries for 10 to 15 minutes while you raise the oil to 375 degrees F.
- Fry again in batches for 2 to 4 minutes, until golden and crisp.
- Drain, season with salt while hot, and serve right away.
