Twice-cooked French fries: Perfectly crispy every time

Ingredients for Twice-cooked French fries

• 900 g unpeeled russet potatoes, scrubbed

• canola oil, for deep-frying

How to make Twice-cooked French fries

1. Bring a large pot of salted water to the boil.

2. Line a large baking tray with several layers of paper towels.

3. Cut 1 potato lengthwise into 0.5 cm (1/4 inch) thick slices.

4. Stack 2 to 3 potato slices at a time and cut them lengthwise into 0.5 cm (1/4 inch) wide sticks.

5. Cook the potato sticks in the boiling water for 3–4 minutes, just until they begin to soften.

6. Using a slotted spoon or tongs, transfer the potato sticks to the paper towel-lined baking tray to drain.

7. Repeat the cutting, blanching, and draining process with the remaining potatoes.

8. Pat the potato sticks dry with additional paper towels.

9. Do Ahead: The potato sticks can be prepared up to 4 hours in advance and left uncovered at room temperature.

10. Pour enough canola oil into a heavy large pot to a depth of 10 cm (4 inches).

11. Attach a deep-fry thermometer to the side of the pot and heat the oil to 180°C.

12. Working in batches, carefully add the potato sticks to the hot oil and fry for about 6 minutes, or until golden brown.

13. Transfer the fried potato sticks to clean paper towels to drain excess oil.

14. Sprinkle with salt and pepper to taste.

15. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.