Planner Perfect Meals
Double Fried French Fry
I am going off of my brood. 5 lbs. feed my family of nine.
5 lbs. of russet potatoes. Peeled and cut in half lengthwise, then cut into thin strips.
Vegetable oil. Enough for about 3" high in your pot
Bowl of cold water
Salt, pepper, granulated garlic and dried parsley
2 Paper towel lined, baking sheets
2 Large platters: one for seasoning and cooling; one for serving
Heat your oil making sure you have a pot big enough that the oil only comes half way. You don't want the oil to overflow when putting in the potatoes to fry.
The temp. should reach 365 degrees. You'll know when ready when it sizzles with a test with one of your potato sticks.
Peel and cut your potatoes and put the sliced strips into your cold water to remove some of the starch and makes for a crispier french fry.
Drain your potatoes and dry with paper towels by just laying them all over them and patting dry.
You are ready to fry!
Put some of your fries in the hot oil being careful not to burn yourself and do not over crowd. Let them fry until crisp but not browned. They will be pale with maybe some brown edges.
Take them out using a spider (that is the easiest way) and let them drain on your paper towel lined baking sheet. Continue with the rest of your potatoes spreading out your unfinished fries until you're ready to do the second fry.
Once all done with the first round... take your first baking sheet of fries and slowly put some of them back in the hot oil for the final fry. When they are golden brown and crispy looking, take them out with your spider and let them cool on another paper towel lined platter. Season immediately with a little salt, cracked black pepper, a sprinkling of granulated garlic.
Continue to fry all the fries for their second round, seasoning as they come out.
Once they are all done and seasoned. Place them all on your serving platter and lightly sprinkle with dried parsley for a pop of color!
These are killer!