Homemade French Fries Without Double Frying Food

DOUBLE-FRIED FRENCH FRIES

Steps:

• 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.

HOMEMADE FRENCH FRIES WITHOUT DOUBLE FRYING

Steps:

• Wash and lightly peel the russet potatoes. Cut them into ⅓" - ½" thick slices and rinse them. Place the potatoes in a large bowl with 1 Tablespoon of salt. Cover with water and soak for 30 minutes.
• Drain and rinse the potato slices then pat as dry as possible with a clean towel.
• Add at least 4 inches of oil to a deep heavy bottomed pot. Clip a deep-frying thermometer to the side of the pot, and bring the oil temperature up to 375 degrees.
• Working in batches, carefully lower the potato slices into the hot oil. Let them fry for 6-10* minutes, or until golden brown on the outside and soft and tender inside. Remove them from the hot oil using a slotted spoon or spider strainer.
• Place them in a single layer on a baking sheet lined with paper towels. Season with salt and serve with ketchup or your favorite dipping sauce.