Twice-Fried French Fries

Scrub and clean your potatoes. Heat oil to 320 F in a Dutch oven or deep heavy pot. Line 2 sheet pans with aluminum foil and top with a cooling rack.

Using a V-slicer, put on the french fry attachment and cut up your potatoes or cut them into 1/4″ x 1/4″ strips. Preheat oven to 200 F.

Once oil has reached temperature gently submerge potatoes in the hot oil using a kitchen spider (cook them in small batches so as to not bring down the oil temperature). Fry each batch for 2-3 minutes then use the kitchen spider and remove them from the oil. Let them drain on one of the cooling rack with aluminum foil covered sheet pan beneath. Continue until all batches are complete.

Next bring oil temperature up to 375 F and do a second fry with the potatoes, again in small batches for another 2-3 minutes. Let them drain on the second cooling rack with the aluminum foil covered sheet pan below.

Immediately top each batch with salt as you pull it out of the oil the second time, so it sticks. Once all batches are complete, you can keep them in a 200 F oven until all your other dishes are complete.

Recipe modified from Alton Brown Food Network.