When I set out to finally develop my own recipe for homemade twice fried french fries, the situation was HIGH STAKES. I mean, as high stakes as something can be for a small blog from which I earn next to no income. But all the same, I like to think it was HIGH STAKES!
Why, you may ask? Cause “fries” is in my GD blog name!!
The name “kiyafries” was my screen name for my Twitch channel back when I did cooking streams. Right before I went live for the first time, I needed a name and my husband suggested “kiyafries” because of my affinity for eating french fries (not necessarily cooking them.) The name stuck, and here we are today. And, while I love fried foods and I’ve fried a lot of things, until now, I’d never attempted the holiest of fried foods, the french fry. ::Insert the sounds of angels singing here::
When reading up on twice fried french fry recipes, I noticed many of them initially fried in a lower temperature, followed by a higher temperature. That didn’t work for me, so I did my initial fry at a higher temperature, then fried the second time at a lower temperature for a longer period of time. I found this gave the best color and texture. Be sure to spread your fries on paper towels or paper bags after each frying to keep them at optimum crispness!
A couple of tips for making french fries at home:
- For the best, evenly cooked french fries, use a mandoline slicer with a julienne attachment. Also, be careful of your fingers. I use a cut glove!
- For the best, saltiest french fries, make yourself some super fine salt (which I’ve outlined in the recipe below.) As I’m sure you’ve experienced at some point in your salt-loving life, regular salt granules are too big and heavy, and simply fall off of french fries, popcorn, and the like. You’ll be happy you did!
This recipe took quite a bit of experimenting and I am so happy with how these guys turned out in the end! I hope you will enjoy them as much as I did! Also– don’t sleep on the fried herbs. They’re AWESOME. Also, don’t sleep while frying the herbs– be careful, some may sputter!
Homemade Twice Fried French Fries Recipe
- kosher salt
- large yukon gold potatoes similar in size (use as many as you need or want!)
- a handful of ice cubes
- canola, vegetable, or peanut oil
- a dutch oven or heavy bottomed pot that holds 6 quarts or more
- an instant read thermometer
- a heat proof slotted utensil such as a spider
- parsley, sage, and/or rosemary (optional)
Make The French Fry Salt:
- Add 1 cup of kosher salt to a food processor. Put on the food processor lid, and drape a large, dampened kitchen towel over the top of the machine (this will keep salt dust from getting everywhere.) Process the salt for about 1 minute, until its texture is fine and dusty. Let the dust settle for a minute or two before opening the lid unless you want a lung full of salt! Transfer the french fry salt to a dish and set aside. (This step is optional, but I highly suggest it. Super fine salt clings to fries better. You can use it for popcorn too! If you skip this step, a fine salt like sea salt is better for fries than kosher salt.)
Prepare The Potatoes:
- Peel the potatoes. Use a mandoline with a wide julienne attachment to cut the potatoes into thin and uniform fries. (I like to use a cut resistant glove for protection when using a mandoline!) If you don’t have a mandoline, hand cut the potatoes instead. For this recipe, thin fries work best, about ¼” wide on each side.
- Transfer the fries to a large bowl and cover with very cold water and a handful of ice cubes. Allow to soak for 15 minutes. Drain the fries and pat dry. They don’t have to be completely dry, but the more water on the fries, the more they may sputter when added to the hot oil.
The First Frying:
- Prepare a large rimmed baking sheet lined with paper towels or brown paper bags. If you’re making a lot of fries, you can use more paper towels between layers of fries. Paper towels or brown paper are a must-- the oil needs to be wicked away from the fry.
- In your dutch oven or heavy bottomed pot, add about 1-2 inches of oil. Heat the oil to 365F. Fry the french fries in batches for just 1 minute, which is just enough time to steam the inside of the potato. When squeezed, the fries should resist slight pressure and then give.
- Transfer the fries to the prepared baking sheet. The fries will be limp without much (if any) color. After the first frying, the fries can stay at room temperature for several hours if needed. Fry them for the second time just before serving so they’re hot, fresh, and crispy.
The Second Frying:
- When you are ready to eat, prepare a fresh baking sheet with fresh paper towels or brown paper. Heat the oil to 325F (a lower temperature this time.) Fry the french fries in batches until golden, about 7 minutes per batch, and transfer to the baking sheet. Sprinkle generously with the french fry salt.
For The Fried Herbs:
- If you like, fry herbs in the hot oil once the french fries are finished frying. (Be very careful adding the herbs to the hot oil-- maybe it was just my parsley, but it sputtered like crazy!) Fry about 30 seconds, then scoop and drain on paper towels. Sprinkle over the fries for serving.