Crispy Double-Fried French Fries are made by boiling russet potatoes with baking soda, flash freezing them, then frying twice at different temperatures (400°F then 375°F) to achieve an impossibly crunchy exterior and fluffy interior.
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Wash and peel the russet potatoes.
Slice the potatoes into 1/2-inch thick planks, and then into 1/2-inch thick matchsticks.
Place the cut potatoes in a bowl of ice-cold water and rinse them a couple of times until the water runs clear to remove excess starch. Drain well.
In a large pot, bring water to a boil. Add kosher salt and baking soda.
Add the rinsed potatoes to the boiling water. Once the water returns to a boil, cook for 2-3 minutes until the potatoes are tender but still intact.
Carefully remove the par-boiled potatoes from the water and place them on a wire rack to cool and dry completely. Spread them in a single layer to stop the cooking process.
Line two sheet pans with parchment paper and arrange the cooled fries in a single layer.
Place the sheet pans in the freezer and flash freeze the fries until they are solid.
In a large, heavy-bottomed pot or Dutch oven, heat the neutral oil to 400°F (200°C).
For the first fry, carefully add the frozen fries to the hot oil in small batches. Cook for 3-4 minutes. Do not overcrowd the pot.
Remove the fries from the oil and let them drain on a wire rack. Repeat with the remaining fries.
For the second fry, bring the oil temperature to 375°F (190°C).
Working in batches again, fry the potatoes for a second time until golden brown and crispy, about 1-2 minutes.
Remove the fries from the oil, place them on the wire rack to drain, and immediately season generously with kosher salt.
Serve hot with your favorite dipping sauce.
Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5 minutes to restore crispiness. The par-boiled, flash-frozen fries can be frozen for up to 2 weeks before frying.
deep-fry thermometer or instant-read thermometer · wire rack · large heavy-bottomed pot or Dutch oven · parchment paper
Baking soda alkalizes the water and helps break down the potato surface, promoting browning and crispiness during frying while keeping the interior fluffy.
Flash freezing prevents the fries from absorbing excess oil during the first fry and helps them cook evenly. Skipping it will result in greasier, less crispy fries.
First fry at 400°F (200°C) for 3-4 minutes to cook through, then second fry at 375°F (190°C) for 1-2 minutes until golden and crispy.
They should be tender and cooked through but still pale. They'll finish crisping and turn golden during the second fry.
Yes, you can freeze the par-boiled fries after step 8 for up to 2 weeks. Fry them directly from frozen when ready to serve.
