Double cooked French Fries

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When done well, French fries are truly remarkable—crispy on the outside, light and fluffy on the inside. Truly delightful!

About a week ago I created a Slider Bar for my 4th of July party, one of the side's was these delicious fries in which I used a double cooking process that I think is the best! This approach to preparing French fries has set a new standard by which other fries are judged, in my opinion!

First, the potatoes are blanched until they are soft, then drained. This is the most important step to ensure the fries will have a fluffy interior and a crispy exterior. At this point it's possible to hold the potatoes for up to 4 hours. Finally, the partially prepared potatoes are fried until they have a golden-brown color, a remarkably crisp crust, and a delicate interior.

4 lbs peeled russet potatoes, about 6 large
Canola oil


Bring a large pot of salted water to a boil. Line a large baking sheet with several layers of paper towels. Cut the potatoes into 1/4 inch thick slices, stack and cut again in 1/4 inch wide sticks. Cook the sticks in boiling water for 3-4 minutes, til just soft, use tongs or a slotted spoon to remove to paper towel lined baking sheet to drain. Repeat cutting blanching and draining remaining potatoes. Pat the potato stick with paper towels to dry. You can do this step up to 4 hours ahead. Let stand at room temperature uncovered.

Pour enough canola oil into your fryer or a heavy pot to reach approximately 4 inches. Heat the oil to 375. Work in batches, add potato sticks to oil and fry about 6-8 minutes. Transfer to fresh paper towel lined tray, sprinkle with salt nd put into a warming drawer or warm oven while cooking the remainder.

 I definitely could  have an obsession with French fries. I love, love, love them. They are a combo of one of my favorite foods (potatoes) and cooking methods (deep-frying). If deep fried foods weren’t so caloric and unhealthy I’d definitely indulge in them daily.  

My sides included Double cooked French Fries, corn on the cob, potato salad, JJ's Cole Slaw and watermelon wedge

This Slider Bar was so much fun!! The next blog will feature the sauces for the sliders and the french Fries! Stay tuned!