Hello everyone! So sorry for the long wait in between posts. I talked a little about it on a post on my Instagram story, but for those of you that don’t follow my Instagram (which I would recommend doing!) here’s a quick update before I give you a yummy recipe.
On July 4th and 5th, my small town of Ridgecrest had a 6.4 and 7.1 magnitude earthquake hit. Luckily my little family was safe and our damage was minimal compared to others. We’re still trying to recover on the mental side of things (hence my absence), and that’s going to be the biggest challenge. It took some time to clean up, but things are getting back to normal now and I’m so thankful for the help we’ve received.
Okay. Now that that’s out of the way, how about we get back to cooking and fun stuff?!
Double. Fried. French. Fries.
That’s right, I said double fried. Is there any other way to make fries? I think not. These are hand cut fries, and one of my favorite snacks. This recipe is a little time consuming, but SO WORTH IT!
As always, if you need help with anything just shoot me a message or leave a comment!
- 9 russet potatoes
- Vegetable oil (a lot!)
Let’s get frying!
- Peel your potatoes.
- Set a large bowl off to the side so you can place the cut potatoes into it when they’re ready.
- Next is cutting. I like to have thinner fries, so here’s how I cut mine: slice your potato in half lengthwise. Place both halves cut side down so they have a flat surface. Slice lengthwise into thin slices all along the potato. Take those slices, and cut into smaller, fry-like shapes and set aside in the large bowl. Repeat for all potatoes.
- When potatoes are all cut, they should resemble this:
- After all the sliced potatoes are put into the bowl, fill with water until they are all covered and set aside for 2-3 hours.
- When the potatoes are done soaking, drain the water. Place potatoes on a baking sheet and pat dry with a paper towel.
- Now we’re ready to fry!
- For this I would recommend a deep fryer, but if you do not have one, a large, deep pan will work. Fryer: fill with oil to the max fill line and set to 350°. Pan: fill halfway with oil, and heat until the oil reaches the same temperature.
- When oil is ready, take a handful of the potatoes and slowly add them to the oil. Do not just drop or throw them in as the oil will splash more and can burn you.
- Cook until the potatoes start to get golden, about 2 minutes. Remove from oil and place on a baking sheet to cool.
- Repeat until all of the potatoes have been fried once.
- When the potatoes have all been fried, it’s time for the double fry that makes them crispy and delicious.
- Same process of frying, but instead of cooling on a baking sheet alone, place a cooling rack over the baking sheet. I find this helps keep them crispy.
- While the fries are on the cooling rack, salt to taste immediately.
- Continue the frying and salting process until all have been double fried.
- Once all the fries are done, you’re ready to serve them up with a juicy cheeseburger or eat alone!
We served ours with a cheeseburger since we just got a new grill. Let me tell ya, SO GOOD!
And there you have it! A little time consuming, but you get the satisfaction of knowing you did everything by hand- something I love!
If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!
Thanks for stopping by The Cooking Cactus!