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Attempt to keep the potatoes from overlapping. 5. Increase the heat to 350F. Return french fries to the oil and cook for 3-4 minutes or up until golden brown. Time may differ a little based on density of fries. 6. Drain pipes well and move to a serving meal. Instantly season to taste with salt.

Wetness can cause oil splatters and result in soggy french fries, so make sure they're totally dry. The first fry at 275F softens the potatoes, while the 2nd at 350F crisps them up perfectly. Fry in small batches to guarantee even cooking and prevent the oil temperature from dropping. Including salt right after frying ensures it sticks much better to the fries.

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To reheat, pre-heat the oven to 400F and location fries on a hot baking sheet, baking for 5-8 minutes. Pop them in the air fryer. Frozen fries might require a couple of extra minutes to crisp up. The secret is using the double frying approach. This process makes sure the french fries are crispy on the exterior while staying soft and fluffy within.

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It also avoids them from sticking together throughout frying. Yes, McDonald's french fries are double fried, however not in the conventional approach. They are partially fried and frozen before being delivered to restaurants, where they are fried again in canola oil before serving. If you followed the dish but the fries aren't crispy, it might be due to excess wetness.

Check that the oil is at the right temperature levels for both frying phases; if the oil is too cool, the french fries might turn out soggy. There's a reason this double fried French french fries recipe is loved by all! Leave a remark below and share your love for this dish on and.

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The best homemade french fries are made with russet potatoes and a sure-fire double-frying technique. Served hot and crispy, this strategy ensures the perfect fry every time.

This helps to remove excess starch. Heat oil to 275F. Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Pat totally dry. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to keep 275F. Use spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and enable to cool entirely.