The secret to these fries is that they’re fried, cooled and fried again.
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Double-Fried French Fries
Recipe courtesy of Guy Fieri
Total: 1 hr 5 min
Prep: 15 min
Inactive: 30 min
Cook: 20 min
Yield: 8 servings
Level: Easy
Ingredients
4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper
Directions
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
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Guy’s Double-Fried French Fries How-To | Guy’s Big Bite | Food Network
36 Comments
Exactly the info I need. I have never deep fried. Now, I am going all in first time. Twice-Fried Fries, here we come.
I am not a fan of his after he grubbed on froi gras the duck goes through torture of overfeeding to make its inteenal organs real big so the barbarians can eat them. Awful. He just got a huge contract and makes millions but he is just another animal abuser.
My mom did this nothing 🆕.
very healthy
I've watched him for years🤗
Awesome thanks GUY!!!
If we're just trying to pull moisture out of the fries in the first step, wouldn't it be as good or better to bake them the first time? Less oil, less splash, fewer napkins…..Am I missing something?
His potatoes were green, oh my god, who get this lad to kitchen made a show?? Jesus Christ, he should be on the stage or somewhere not on the kitchen. Sh*t…
I cook mine the first round at 275 for 5 minutes. Remove them and let them cool completely on a paper towel. Turn temp up to 350. Cook for 5 minutes. Done. Salt, onion powder, garlic powder. Yum…
that's no secret, that's the bog standard way
Now if you really want to do it right, you blanch em first. not deep fry em first.
I see
What kind of oil?
I tried and retried making French fries many times and this is the best result I've got:
-Put the potato slices in very cold water for about 30 mins ( no need to peel the potatoes)
– Strain and dry them well with a towel cloth (oil HATES water).
– Put in deep fryer for 3 minutes at 350F.
– Remove the fries and remove the excess oil.
– Put the fries in the freezer for a couple of hours (Even 30/45 minutes gives a great result)
– Deep fry them again at around 360F.
It works well with canola, corn and vegetable oil but the very best is peanut oil. Belgium secrets: they don't use oil but beef tallow. The blade they use to cut the fries is not perfectly smooth. The edge is granulated to make a scratched surface on the fries for a better result.
My friend from Belgium showed me this method, I love it
I do them 3 times sometimes depending on how old the potatoes are.
You're building layers of crunchyness.
Chino Moreno blonde version cookin sum french fryyy
Where are the times for uk
I love this channel a lot! I am a foodie yeah!!
1:04 agreed 👍
Belgium fries
This is MONEY right here.
you're a great guy! 👌🏼
Hey guys
Yo
Yo
Guy names his foods as a way of giving you cooking tips. Guys fried in low temp then frozen and fried on a higher temp fries, Guys 4-minute per side medium rare buttery steak, Guys, boil then maintain pasta in warm water so it doesn’t dissolve while your sauce finishes cooking spaghetti. Guys grease absorbing bakery aisle brioche bun that won’t shrink as you eat it fried chicken sandwich.
I like to use those big Idaho baking potatoes and fry those up yeah 👍 party in your miuths 😅
I'm so hungry now but deep frying at home is dangerous I once saw a flame go twelve feet straight up
Remember never throw water on a greaset fire if frying at home be prepared to put a fire out
Always be prepared to put fires out in your kitchen
Thank god. This other knucklehead, epicurios, has a 3 day recipe for fries
I love these potatoes! Thanks for the video!
He should have drained the oil better when removing them from the fryer, never use paper towels. Always use racks.
heart attack speedrun
Try rendered down chicken fat for deep frying chips and English style battered fish. Its amazing and the golden colour. Taste is insanely beautiful.
Thanks Guy! I made some fries in tallow in my chicken fryer pan and just extended the time a little while very gently moving them to prevent sticking. I took temps during cooking and noted that room temp potatoes reduced oil temps from 320 to 260 or so, so I pushed it out to about 9 minutes to get full water extraction. I let them rest and did another batch behind them. I did my flash fry past 360 and let them ride about three minutes until they floated when I tilt the pan to pool the oil. I immediately dusted with super fine salt and let me tell you brother these tallow fries took me straight to flavor town! Thank you so much for posting this video as a guide for me to adjust from. You really made my family’s night bro! Much love to you and yours!