Skillet French Fries
The double cook method makes these skillet French fries crisply on the outside, tender on the inside. No more soggy fries.
Ingredients
- 2 medium russet potatoes I just figure one potato per person, but adjust however you like
- 1- quart canola oil
- Sea Salt
Instructions
- Peel the potatoes and cut them, laterally, into ⅓ (about) inch slices and then slice into ⅓ inch sticks (or use the large julienne on your mandoline).
- Heat the oil in a skillet (using a thermometer) or electric frying pan (this is what I used) to 325 F.
- Pat the potatoes with a paper towel and place them, in batches if necessary, gently into the hot oil. (You want the potatoes to be covered in oil, and have enough room around them to move them about with a spoon or a pair of tongs); allow them to cook, but not brown, about 5 minutes. Remove the potatoes to some paper towels and allow them to rest and cool slightly, Repeat as necessary until all the potatoes have been blanched.
- Increase oil temperature to 350 F. Now you do the second cook. Place the potatoes, again in batches if necessary, into the hot oil and fry until browned and crispy; about another 5 minutes. Remove from the oil and drain briefly. Season with salt and enjoy!
Notes
Helpful Equipment - an electric frying pan. Or a thermometer.
REMEMBER - You need to let the potato sit between cooking. You can actually let them sit overnight in a refrigerator.
Tried this recipe?Let us know how it was!