Why do you have to cook French Fries twice?

Question

.... and what's the best technique for getting the best fries every time?

Answer 1

You want to blanch them first at a low temp...around 325 degrees in oil. Take them out. Then heat the oil back up to 375. This cooks the interiors and then makes them a little crispy. This cooking method is most closely related to Pomme Frites. Check this out:

Pommes Frites:
1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
Sea salt
Parsley Butter:
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced


Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.
Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

Answer 2

Hhmmm - I'm not sure I understand your ?. I've not heard of cooking French Fries twice unless you are simply reheating them. And I've worked in many restaurants and never cooked them twice. More than likely, the fries will end up over-cooked and crunchy/brittle - not a good idea. Can't remember how long we set the timer for on the fries - maybe 3 1/2 min.?...If you cook them at home (I have a 'Fry Daddy'), give them a stir several times while frying to seperate any that may be stuck together for more even-cooking.

Answer 3

On the first dip, the oil should be 300 to 325 degrees. And on the second dip, 375 degrees. The first dip cooks the insides of the French Fries, the second dip gives the fries a crisp outer texture. Double dip French Fries are by far the best technique to cook French Fries. Of course, Idaho potatoes are the best and crispest potatoes to fry.

Answer 4

I have never cooked French Fries twice , once is enough , either fried or baked.

Answer 5

To get crispy fries, put them raw in fresh water before cooking them, then dry them to get rid of the starch.
the best technique is to dip them twice (second dip at a hotter temperature than the first one) and to use hydrogenated coconut oil (less smoke, less fat).
First dip cooks the fries, second dip makes them crispy. Wait a little between both dips to let the excess oil dry.

Answer 6

Ive never cooked fries twice. Ive recently heard that if you microwave the fries for a short time it supposedly eliminates bad stuff in them. I dont care. They are awesome when oven bakedif you sprinkle them with salt, pepper, parsley and just before they are done with parmesan cheese.

Answer 7

Twice baked potatoes, yes, fries, never heard of it.

Answer 8

I dont cook my fries twice but i say bake them in the oven for better results or you can fry them but i hope you got fresh greese when you do it or they gonna be nasty so thats why i say bake them for better results.

Answer 9

once is definately enuf.........

if u r frying them ten put them on a slightly low flame and when a little brown is yet to come put it on high flame n then remove it......

it will also remove excess oil from fries

Answer 10

bake them