Twice-Fried French Fries (Redux) - Video

I know I have already done a blog post on this, but these fries are so good that I had to video the process and give a few more details.

The mighty russet potato.  The correct consistency for a fry, and more importantly, the traditional spud for the process.


The potato cutter:

About $75 on Amazon.  Get the 1/4 inch cutter plate for another $20.

After cutting the potatoes, soak and hold them in water.  This removes exterior starch and keeps them from browning from oxidation.  This happens to be a salad spinner.

Our fryer.  This happens to be a six quart dutch oven from Lodge.  This came from Amazon for about $70.  We keep it on the stove and full of filtered/reused oil all the time, covered to prevent the oil from going rancid.

We heat the oil to 325 degrees for the first fry.  We spin the cut potatoes in the salad spinner, in batches, to remove the surface water from them.  IN BATCHES, we introduce the potatoes to the fryer.  Be careful as the oil will foam up quickly so err on the side of smaller batches for the first fry.  First fry should last about 8 minutes, and the oil temp will drop and stay lower during the fry.

After the first fry the spuds will look limp and blond.  Lay on a sheet pan and finish the batches.

For the final fry, increase the oil temp to 375.  Fry these in individual batches as these will finish quickly, in less than a minute.  Introduce a handful, agitate, and remove when the color is to your liking.  Dress with salt.

Yum.

Here is the video: