Twice-Fried French Fries
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings:
Ingredients
- 1 kg waxy potatoes
- 2 l water
- 3 tbsp salt
- 2 tbsp white wine vinegar
- 1 l rapeseed oil
Instructions
1. Scrub or peel the potatoes and cut them into slices, then into thin strips.
2. Whisk together the water, salt, and vinegar, and place the potato strips in the mixture. Let them sit for about 20 minutes to draw out the starch. Then pat the strips dry using a kitchen towel or similar.
3. Heat the oil to 160°C (320°F) and fry the potatoes in batches for 4–5 minutes, until they are soft but not colored. Let them drain. This step can be done up to 2 days in advance.
4. Heat the oil to 180°C (356°F). Fry the potatoes again in batches for about 3 minutes before serving so they become golden and crispy.
Let them drain on paper towels.
Notes & Tips
• When potatoes are fried “the proper way” — that is, twice — the fries become airy and crispy. • A real deep fryer is easier to use than a pot. It maintains the temperature better and often has a lid with a filter that reduces smoke. • Fry small amounts at a time to avoid cooling down the oil — this keeps the fries light and crisp. • Fennel salt: Blend 2 tbsp fennel seeds and 2 tbsp flaky salt finely in a spice grinder or mortar.