Serious Eats: Recipes
Perfect French Fries: Iteration 1
Note: Want to know why you have to double fry? Check it out here.
If you don't have a fry cutter or thick mandoline, take your time cutting the potatoes thinly and uniformly—it will pay off in the results. If your stove is especially weak, fry potatoes in two batches during step 3, keeping the first batch warm in a 200°F oven while frying second batch. Oil can be strained and reused.