This is how you make the perfect twice cooked or twice fried french fries. They’ll be perfectly crispy on the outside, and soft and delicious on the inside as perfect fries should be. I also did a very spicy chipotle mayo to dip your perfect fries in.
You should watch the video first, and then below the video find a detailed recipe on how to make your own perfect fries.
So let’s make fries 🙂
Perfect French Fries
Nice big potatoes (at least 2.2 lb. or 1 kg.) rinsed or scrubbed but not pealed – and cut into long uniform pieces
4 cups / 1 liter oil – preferably peanut oil, but vegetable oil will do
1 can chipotle’s in adobo sauce
4 tbsp mayo
juice from ½ lime
1 tsp ground cumin
salt and pepper
Start by soak your cut potatoes in salted water in a tray. Make sure the water covers the potatoes.
Have them brine for at least 3 hours or preferably overnight in the fridge.
Drain the water and try to dry the potatoes as much as possible.
Heat up your oil to 300 F. (150 C.) and fry potatoes in batches for about 4-5 minutes. You’re not looking to brown the potatoes, more blanch them. All they should do at this point is to turn just a little soft.
Let them drain on paper towels.
Now heat up your oil to 400 F. (200 C.) and again fry potatoes in batches this time for 1 – 1 ½ minute or until the fries turn just a little brown. Use your instincts – how to you prefer your fries to look?
Again drain on paper towels and sprinkle the hot fries with salt – and serve immediately.
Blend together the chipotles with mayo, lime juice, cumin and salt & pepper to taste.
The chipotle’s are usually very spicy, so if you want a lesser spicy mayo, use only ½ a can, and add more lime juice.