Imported from Instagram

Restaurant-Style Double-Cooked French Fries

Name: Restaurant-Style Double-Cooked French Fries
Prep time: 60 min
Cook time: 10 min
Total time: 190 min
Yield: 4 servings
Cuisine: European
Ingredients: Maris Piper potatoes or baking potatoes (Use Russet Burbank potatoes in the US; baking potatoes are suggested if the named varieties are unavailable. Square off slightly when cutting; leave some skin on or peel if preferred.); Cold water (For soaking; change the water and repeat twice, for 45 minutes total.); Light olive oil (For frying; use a high-sided pot filled no more than one-third full.); Salt (For sprinkling, to taste.); Truffle oil (For sprinkling; amount not specified.); Chives (For sprinkling; amount not specified.); Parmesan (For sprinkling; amount not specified.); Sarson's vinegar (Optional serving suggestion; the source says to drench the fries in Sarson's (likely vinegar).); Ketchup (For dipping; amount not specified.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Thin-cut fries are soaked to remove starch, fried once, frozen, then fried again for a crisp finish. Serve with salt, truffle oil, chives, Parmesan, and your preferred condiments.

4 servings190 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Maris Piper potatoes or baking potatoes (Use Russet Burbank potatoes in the US; baking potatoes are suggested if the named varieties are unavailable. Square off slightly when cutting; leave some skin on or peel if preferred.)
Cold water (For soaking; change the water and repeat twice, for 45 minutes total.)
Light olive oil (For frying; use a high-sided pot filled no more than one-third full.)
Salt (For sprinkling, to taste.)
Truffle oil (For sprinkling; amount not specified.)
Chives (For sprinkling; amount not specified.)
Parmesan (For sprinkling; amount not specified.)
Sarson's vinegar (Optional serving suggestion; the source says to drench the fries in Sarson's (likely vinegar).)
Ketchup (For dipping; amount not specified.)

Steps

1
Cut the potatoes into thin fries. The creator squares off the potatoes slightly and leaves some skin on, but notes that peeling them is optional.
2
Put the cut fries in cold water and soak for 15 minutes to lower the starch. Change the water and repeat this soak twice more, for 45 minutes total.
3
Drain the fries, lay them on a tea towel, and dry them very thoroughly.
4
Pour light olive oil into a high-sided pot, filling it no more than one-third full. Heat the oil to 145°C (295°F).
5
Fry the potatoes in small batches for 5 minutes. Work in small batches because the potatoes still contain considerable water and the oil could boil over.
6
Let the first-fried fries cool, then place them in the freezer for 2 hours.
7
Remove the fries from the freezer and fry them again for 5 minutes. If they are fully frozen, extend this second fry to as long as 10 minutes, checking every minute after the first 5.
8
Transfer the fries to a bowl. Sprinkle with salt, truffle oil, chives, and Parmesan.
9
Serve with Sarson's and ketchup for dipping, as suggested in the source.

Notes

The description says fries can be frozen after the first fry, bagged, and stored in the freezer; when frying fully frozen fries, extend the second fry to 10 minutes and check every minute after 5 minutes. Potato quantity and oil volume are not specified. The spoken transcript names Sarson's, but does not explicitly identify the product; the description does not specify it.