Dutch Fries

Submitted by Chef PotPie

"There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp. Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. Recipe time does not reflect standing time. From epicurious."

 

• Ready In: 30mins
• Ingredients: 3
• Serves: 4-6

ingredients

• 3 -4 cups vegetable oil (for frying)
• 2 lbs russet baking potatoes, peeled, rinsed and dried
• salt

directions

1. Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
2. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
3. Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

Reviews

[Jostlori]

Great way to make fries! I did the first fry earlier in the afternoon, and right before I started dinner I made a test run with a few fries. Perfect! Crisp and tender! There was too much going on during dinner prep, so I had hubby do the second fry in the Fry Daddy. Unfortunately, he wasn't closely supervised (LOL) and way over-crowded the fryer, resulting in limp fries. But at least now I know the secret (other than keeping him away from the fryer). Thanks for posting! Made for SWT 2019 - The traveling Tastebuds

 

[Baby Kato]

Thank you for sharing this lovely recipe Potpie. I made as written and ended up with perfect french fries that didn't lose their crunch or flavor. We'll be happily enjoying these beauts again.

 

[lazyme]

Yum. This is the way to make perfect fries.........tender on the inside and crispy on the outside. I also followed your suggestion and did the first fry in the morning......and then finished them up shortly before serving. Thanks for sharing this nice keeper.