Twice Fried Rustic French Fries
- 1 lb russet potatoes, cut into sticks
- 3 tablespoons corn starch
- 3-4 cups vegetable or peanut oil
- Salt
- Rinse potatoes repeatedly in cold water until water runs clear. This will remove their excess starch.
- Heat oil to 350° F and cook potatoes for about 5 minutes.
- Remove potatoes from oil and place on paper towel lined bowl.
- Increase heat of oil to 425° F and re-fry potatoes until golden.
- Place in paper towel lined bowl and season with salt to taste.
We usually opt to bake french fries, but on the rare occasion we decide to deep fry them, this is the recipe we use. It is essentially the same as Kenji’s, except the potatoes are coated in corn starch which seems to add additional crunch to the outside, while remaining moist on the inside.
First remove excess starch from the cut potatoes by repeatedly rinsing them in cold water.
Lightly coat the potatoes in corn starch and add to 350° F oil for about 5 minutes. This just begins to cook them, and there should only be minimal browning.
Remove potatoes from oil and increase the temperature to 425° F. Then, add the potatoes back for about 2-3 minutes until golden brown.
Remove potatoes from oil, place in paper towel lined bowl, and salt to taste!
