Description
This recipe provides a comprehensive guide to creating crispy, delicious homemade French fries with a unique double fry method and an irresistible fry sauce, perfect for satisfying cravings and enhancing any meal.
Ingredients
Scale
4 large Russet potatoes
8–10 cups peanut oil
1 tablespoon white vinegar
2 teaspoons fine sea salt
Freshly ground black pepper (to taste)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Pinch of cayenne pepper (optional)
Instructions
- Prepare the Potatoes: Peel and cut the Russet potatoes into even sticks, about 1/4 to 1/2 inch thick
- Soak for Starch Removal: Soak the cut potatoes in cold water with white vinegar for at least 30 minutes
- Dry the Potatoes: Drain and pat the potatoes dry with kitchen towels
- Heat the Oil (First Fry): Heat oil in a pot to 325°F (160°C)
- First Fry (Blanching): Fry the potatoes in small batches for 5-7 minutes
- Drain and Rest: Remove fries and let them cool for at least 15-20 minutes
- Prepare the Fry Sauce: Mix mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika in a bowl
- Heat the Oil (Second Fry): Increase oil temperature to 375°F (190°C)
- Second Fry (Crisping): Fry the cooled potatoes again for 2-4 minutes until golden brow
- Drain and Season: Remove fries, sprinkle with salt, and serve immediately with fry sauce
Notes
Ensure potatoes are completely dry before frying to prevent oil splatter and soggy fries.
Customize fry sauce with additional seasonings or ingredients as desired.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg