Perfect French Fries

Eric and I generally bake our french fries, but every now and then we allow ourselves to splurge on fried ones. We’ve tried many methods in our attempt to make the perfect french fry, and this is by far the best method we’ve come across. There are two key steps to this method: soaking the fries and double frying them. The combination of these two steps leads to fries that are perfectly crispy on the outside while remaining softer on the inside. These fries are the perfect side for goat cheese turkey burgers.

We used our mandoline to slice the potatoes and may try this technique with waffle fries next time.

Perfect French Fries
Ingredients:
4 large russet potatoes, peeled and cut into 1/4 inch by 1/4 inch sticks
2 quarts peanut oil
Salt and freshly ground black pepper

Directions:
-Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
-Cover with water by 1-inch and cover with ice.
-Refrigerate at least 30 minutes and up to 1 day.
-Heat the oil in a deep-fryer to 325°.
-Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. -Add fries, a handful at a time, to the hot oil.
-Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
-Use the basket to carefully remove fries from the oil and set aside to drain on paper towels.
-Let rest for at least 10 minutes or up to 2 hours.
-When ready to serve the French fries, reheat the oil to 350°.
-Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes.
-Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste.
-Serve immediately.

Source: Emeril Lagasse