In fact, it probably shouldn't even be called a "fry." Remove fries and place on a. Eight years ago my mother sent me a fancy set of calipers in a vain attempt to draw me out of the dark depths of the restaurant kitchens and back to a much more sensible career like mechanical engineering or gunsmithing. Fry And Fry Again: The Science Secrets To The Double Fry : The Salt You might have heard that double-frying food gives you a thicker, crunchier, more soul-completing crust. You can place paper towels under the cooling rack. Let cool, then fry again in high heat. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. French fries are delicious. The fried potato on the left is sheathed in a robust, skin-like pellicle, while the boiled potato on the right is starchy—almost crumbly—in appearance. To circle back to the main thrust of the question - if you blanch, then frying once is fine. If you are going to make these from scratch (not frozen store-bought) you gotta do it right! After you fry them the first time, you cannot remove all the moisture, which will make the fries soggy. French fries are simply cut up potatoes, fried and salted. August 17, 2010, maureen, Leave a comment. This is easily put to rest with a single observation: These are french fries that are in the midst of their second fry. All products linked here have been independently selected by our editors. The Anglo-Saxons thought the soldiers were French, even though they were Belgian!” No wait—don't close your eyes yet. I tried out the following procedures with Air Fried french fries and concluded that the best way to make them is to cut, wash and air-fry. Over time, as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. Anything fried, after all, will be okay. Soak fries in cold water for half an hour to remove starch. A soggy fry is a sad fry. Any time somebody uses the phrase "dipped in boiling oil" or "boiled in oil," what they really mean to say is "dipped in oil hot enough that the object's internal moisture evaporates and bubbles to the surface of the oil, giving the illusion that the oil itself is boiling, when in reality it is the water in the object being fried that is boiling. There are a few tricks to French Fry making. Meanwhile, water that is more tightly bound in the potato's structure remains. As you can see, there are already immediate differences. French fries dipped in a mixture of ketchup and mayonnaise are divine. Get Double Fried French Fries Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Well it's true. 4. This gives you that crispy outside with a mashed potato inside, seasoned to perfection. The WWI story, as endearing as it might be, almost certainly isn’t true. Serve while still hot. Rinsing the French Fries. Russets make the best french fries. Here's the recipe for french fries! Here's why it works. Placing your crispy french fries on an oil-soaked napkin…gross, but really they will lose their crispness and get soggy. Look at this first: When I say so, close your eyes, imagine the smell of freshly fried potatoes, the crisp, salty crackle between your teeth and the hot, saltiness on your tongue, sigh deeply and contentedly, shut off your computer, and take a 15 minute nap, letting yourself float through a golden sky of french fries with sea salt stars and fluffy white clouds of mayonnaise... Continue here for French Fries: Iteration 1 Recipe ». Third, you want to blanch the fries in heated oil. Follow this recipe and a few tips for the best batch of homemade double-fried French fries! If the purpose of frying, and the way things get crisp, is through dehydration of the surface, boiling the potatoes in water is probably not the best par-cooking method. After all, my go-to method for producing crisp roasted potatoes involves first boiling the potatoes, then roasting them at high temperature. Add citrus acid or vinegar to the water solution to prevent darkening. I cut a single potato into perfect 3/8-inch square matchsticks, soaked them in water, then divided them in half. I decided to put it to the test. Because the Belgians spoke French, the Americans called it French Friets, which got quickly Americanized into French Fries. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. You are not cooking them. MORTIFRIED On average, we … Salt immediatlely. I’ll never make double-fried French fries again. I carefully lowered the potatoes into my hot wok full of 375°F oil (which I had set up with perforated aluminum foil divider so that I could fry both batches simultaneously without mixing them together—one of my more clever moments), and fried them for exactly two minutes before removing, draining, and tasting. Homemade {double fried} French Fries When I was little, we never bought frozen french fries, my Mom always made them homemade, cutting them up with her “Veg-O-Matic” and frying them in her “Fry … Return fries to hot oil and cook until golden brown. Salt fries as soon as they come out of the oil. But first, let's quickly run through french fry basics. Always double-fry french fries! Comments can take a minute to appear—please be patient! Have you ever wondered why your homemade French fries don’t quite taste like those of your favorite fast food joint? The ideal french fry. Notify me of follow-up comments by email. Second, you need to be using the right oil. This will make the food soggy. This site uses Akismet to reduce spam. The traditional double fry method (once at low temp, then again at high temp) works, but it's far from foolproof, and fails to meet all of the requirements I've set for a perfect fry. Did you know that’s called “Fry Sauce” in Utah? View Larger Image [Total: 2 Average: 5 /5] You must sign in to vote. Why are French fries called French fries? Frying potatoes twice is the best way to obtain the crispiest result. At this point, the potatoes should not have any color. Cut potatoes into sticks. This is the more common theory, and the one that really got me thinking. Remove and drain on paper towels. as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. If Heidi Montag and Spencer Pratt have taught us anything at all, it's that sometimes, when you combine two extraordinarily simple things, the results can get a little complicated. ... and next time you have lunch at the home of the Double-Double, you can hack the fries to your liking: ... DIY FRY HACKS _____ Soon, individual molecules of starch break free from larger granules with the help of the energy provided by hot oil. Well mom, your gift has finally paid off. And whaddaya know? Some comments may be held for manual review. ». The point of all this is that the bubbles streaming out of the side of the fries indicate that internal moisture is escaping, and escaping steadily during the second frying phrase. Slice the potatoes into french fry shape, about 1/4-inch thick (if you have a mandolin, you may wish to use that). That is why we use a metal cooling rack. We couldn’t find a french fry specialist to confirm this theory. Learn how your comment data is processed. The best way to make a fry is to either bake it or pre-fry it in low heat. The Double-Fry Method . Remove the fully cooked French fries form the deep fryer and allow to drain on a clean paper towel for a second time. For one thing, the fries inevitably come out too brown—some times massively so. But to take it a step further, many places will double fry their fries, first at a low temperature and then at a higher temperature. boiling the potatoes in water is probably not the best par-cooking method. Most French fries I’ve come across use the double-fry method. Fourth and finally DO NOT PLACE THEM ON PAPER TOWELS. Next, you remove the potatoes, increase the oil temperature to the standard frying range of 375 to 400°F (196 to 204°C), and fry them a second time, this time crisping up the exterior to a beautiful golden brown. The boiled french fry on the right was certainly crisp, but delicate to the point that I could barely pick it up without shattering its surface—the layer of crispness was paper thin, and quickly softened within minutes after emerging from the oil. Fresh fries … This is the secret to perfectly delicious French fries! And watch videos demonstrating recipe prep and cooking techniques. Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, The Ultimate Homemade Green Bean Casserole, This Stir-Fried Beef With Fries Is Chinese-Peruvian Comfort Food, The Burger Lab: How to Make Perfect Thin and Crisp French Fries. The pros at Stack Exchange tell you how. What you should know During the first fry, some of the water present in the potato evaporates and exits, allowing the oil to enter the space it was taking, and come in direct contact with the potato's cells. I don’t know why they just do. With the power of radiation, I should be able to cook the potatoes through, driving off some of their excess moisture in the process. 3. I still held out hope that this crumbly texture would give the boiled potatoes the edge. These frozen french fries are already cooked using that double fry method we talked about earlier. Frying them again helps to remove the moisture and make your fries … *The only people who are allowed to use the inaccurate phrase "dipped in boiling oil" are medieval torturers, if only for the sake of poetic license and brevity. Some HTML is OK: link, strong, em. Subscribe to our newsletter to get the latest recipes and tips! This easy pie dough recipe doesn't require special equipment or training. Toss with salt and serve. There are such things as stupid questions, but in the words of Nigel Tuffnel, those are the ones that are "best left un-solved, really.". The first thing is you need the right potato. But I'd like to start with this week's Burger Lab—a departure from beef, and the beginning of a long, and hopefully interesting road toward french fry perfection—by attempting to answer a question that has plagued my subconscious thoughts since the very first day that I started working in a decent restaurant. Raise heat on fryer to 375°F. If doing large batch, fry in small batches and always allow heat to come back to 375°F level before placing in another batch. This may seem like an unnecessary step but believe me, double frying your French fries will make them tastier and 10x crispier. This method really does produce a crisp French fry that’s crunchy on the outside and creamy on the inside. "* Except in very strange, laboratory conditions, oil itself catches on fire and burns far before it even approaches boiling temperature. Who knew that their inaugural run would be on a couple of potatoes? Learn more about Double-Fried French Fries. The second half I placed in a pot of boiling water until they were just cooked through, but not to the stage that they were falling apart. I’m a convert. This will help to produce fries that are sturdy and crisp. 1. Check out his video for all the details you need to know. When I want french fries—expecially homemade ones—I want them golden and beautiful. Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes. Add a bit of salt, and what you've got is something that looks like this: The thing that's always bugged me with french fries is: Why the double fry? Lift the basket, turn the heat up to 360 degrees, and lower them back in to cook for 2 to 3 minutes, or until golden. Remove and place on wire rack to drain. This is the paper-like sheath you see around a potato that has been fried once at low temperature. Sunflower oil makes the best French fries. In common cases, the frying of French fries is carried out in two steps, par-frying and finish-frying, with a cooling step in between. Next, I turned to the microwave. Why Double Fry French Fries? The first half, I fried once at 325°F, according to traditional french fry technique. After carefully drying them, you give them a 5 to 6 minute bath in oil at a relatively cool 325°F (163°C). JUST DON’T! Per the internet, Americans consume 29lbs of French fries each year. After you fry them once, moisture creeps its way back to the top of the french fries, causing them to get soggy. The first written occurrence was in 1856 in the book Cookery for … If you see something not so nice, please, report an inappropriate comment. Why you should double fry your French Fries. When frying ANY food do not place on paper towels. Spin-dry before frying to avoid spattering and reduce fat absorption. Since water maxes out at at 212°F (100°C), boiling a potato does not have the same effect—there is not enough energy to expel excess moisture and gelatinize the starch. There's no need to both blanch and double-fry. Your email address will not be published. Fry them twice. What we do is we take the raw potato slices and fry them for 6 minutes in high heat, salt, then serve. Why are French fries called French fries? Fry the potatoes again … It’s the best way to achieve the crispiest result. The Ultimate Guide To Hacking In-N-Out's French Fries. When you double-fry French fries… Burger recipes and cooking tips from J. Kenji López-Alt. Why you should double fry your French Fries. Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness. But the results were nearly identical: The microwaved-then-fried potatoes had an extremely thin layer of crispness. Oil Temperature for French Fries Now though, an eight-year study has found those who regularly eat french fries have double the chance of death than those who don't. Double-Fried French Fries Recipe | Guy Fieri | Food Network In a medium sauce pan heat sunflower oil to 320F. Only after this thick outer layer has been sufficiently built up can the potato be fried a second time at a sufficiently high temperature to drive off the last remnants water, leaving the crisp, desiccated structure behind. We may earn a commission on purchases, as described in our affiliate policy. Par-frying is usually handled in factory, and finish-frying is … We reserve the right to delete off-topic or inflammatory comments. If the only purpose of the first fry is to cook the potatoes through, then does it need to be a fry? Or, my personal favorite, and the very first response I ever received when I was still a lowly line cook. I've heard three reasons that have a bit of sense to them: Well, It's been 10 years, and it's time to put the theorizing behind me, and get some real answers so that I can once again sleep soundly at night. Also, the potatoes were picked from the same batch, they were cut in exactly the same way with the same width, using a … If you are going to make these from scratch (not frozen store-bought) you gotta do it right! Why Double Fry? Clockwise from top left: Perfectly cooked double-fried french fries; using calipers to measure the crust on fries prepared by different methods; a cross section of the fries shows the difference in those crusts. Guy from the food network has lots of tips and ideas for how to double fry French Fries to get some amazing results. The first round of frying cooks and softens the middle … Tasty, but texture still not right and on the greasy side. Post whatever you want, just keep it seriously about eats, seriously. Unfortunately, it is more considered as a Belgian Invention than the French. The best way to calm the nerves after a fevered round of testing is often to try and put a number to what your mouth is feeling. Rinse and drain the fries. 3. Would the same work for fries? Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. You could go through that process yourself, but it's pretty annoying to fry potatoes and let them cool before frying them a second time (not to mention time-consuming, a commodity fast food restaurants don't have). Why do you double fry the potato fries? Turns out that the true reason double frying is necessary has nothing to do with the very center of the fry—only with its outermost layers. In order to confirm this, I tried par-cooking a potato in oil that I kept at exactly 212°F. In batches cook for 5 minutes to blanch them. And what about Theory #3 you ask? Drain, season, and serve. Drain and dry potatoes with a clean kitchen towel or paper towels. This tip goes for any food you fry. [Photographs: J. Kenji Lopez-Alt], Fixin for a fry? Per the internet, Americans consume 29lbs of French fries each year. Follow this recipe and a few tips for the best batch of homemade double-fried French fries! I always double fry. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Remove fries to a mixing bowl. Add potatoes and cook, stirring and turning frequently, until golden brown, about 2 minutes (oil will drop in temperature when adding fries—adjust heat to maintain temperature between 375 and … Learn more on our Terms of Use page. Double Fried French Fries April’s Method. That’s why … Well sorta. Frying them a second time removes this moisture. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. They have already been fried once, so any sort of watertight barrier-formation should have already occurred. Super Simple French Fries… Take the French fries from the paper towel and place them back into the deep fryer for another 3 minutes, or until golden brown. Make sure the next time you cook a batch they're crispy—really crispy. Delicious. Place them in the fryer for 2 1/2 minutes. Throwing potatoes in hot oil is a way that will get you a decent fry. Lucy, an employee at Belgium’s Musée de la Frite de Bruges, had a totally different theory: “During World War I, the Anglo-Saxons fighting on the front lines met French-speaking soldiers eating fries. If you Google "double-frying vs blanching french fries" you'll even see a lot of articles about double frying where they refer to the initial frying step as "blanching." In batches return fries to the oil and cook until golden and crisp. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. 2. Why NOT place french fries on paper towels. Some of it is bound within the potato's structure more tightly then the rest, requiring more energy to expel it. It completely failed to form the requisite sheath, producing fries that were just as frail and thin-walled as the boiled potatoes. The intricacies involved with taking potatoes and oil, applying science, heat, and a bit of blind faith are so complex that I will not even attempt to cover it in a single blog post. But wait—perhaps the problem is that I chose a moist cooking method. The double-fried french fry, on the other hand, had a thick layer of golden brown, cracker-like crispness that stayed crisp even when it was almost fully cooled. When the fries … When you say ‘French fries, , it may not be surprising to think that this snack came from France. Note: Any kind of "frying" here refers to air-frying. When it comes to the actual cooking, you want to fry the french fries twice. I'm wondering if one possible culprit is the pot I use to fry. Could I boil the potatoes first in water, then fry them, for instance? Using the thoughtful (and rather presumptuous) gift, I confirmed that the crust formed on a traditional french fry, at 39/1000ths-of-an-inch, is over twice as thick as the 17/1000ths-of-an-inch crust formed on a fry that is only fried once: Measuring the thickness of the respective crusts shows the difference double-frying makes. To achieve perfect french fry results, we’re going to start by rinsing our potatoes and then coat them with a light layer of cornstarch before double frying them. Since rougher texture = more surface area, and more surface area = more bits to crisp up, perhaps the boiled potatoes would crisp up nicely after all? His first book, No further discussion needed! Keep in cold water until needed. Of course, I had to make two batches of French fries – I made one batch double-fried and the other single-fried just to be sure that the single-fried is just as good. Frying potatoes twice is the best way to obtain the crispiest result. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The get nice and brown during the second fry, but still end up limp on the plate. Do not put fries on paper towels. Double Fry French Fries. Why NOT place french fries on paper towels. The key lies in the fact that not all water in a potato is equal. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). I've tried sticking them in the freezer between frying as some recommend, but still not all that great. How to make Double Fried French Fries recipe. To make a standard french fry, you first start by carefully and uniformly cutting a high-starch (i.e., a russet) potato into precise 3/8-inch sticks and rinsing them in water to remove excess starch. Why, you ask? The boiled french fry on the right was certainly crisp, but delicate to the point that I could barely pick it up without shattering its surface—the layer of crispness was paper thin, and quickly softened within minutes after emerging from the oil. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. These starch molecules then come in contact with the water still present in the potatoes, hydrating and forming a gel that acts as a kind of glue, reinforcing the structure of the cells around it. Salt fries as soon as they come out of the oil and cook until golden beautiful. 5 minutes to blanch them single observation: these are French fries Raise heat on fryer to 375°F level placing! Results were nearly identical: the microwaved-then-fried potatoes had an extremely thin layer of crispness produce fries that sturdy. Of cold water and let Soak for 20 minutes third, you to... Larger granules with the help of the oil and cook until golden.. Fixin for a second time be surprising to think that this crumbly texture would the... Frying any food do not place them in half no need to be using the right to off-topic. Crispy—Really crispy see, there are already cooked using that double fry method we talked about earlier frying avoid. Moist cooking method ( not frozen store-bought ) you got ta do it!... The French fries seriously about eats, seriously to expel it the requisite sheath, producing fries that sturdy. Order to confirm this, I fried once at 325°F, according to traditional French fry technique and thin-walled the... Molecules of starch break free from Larger granules with the help of the oil per batch, fry in batches! By our why double fry french fries seasoned to perfection frying potatoes twice is the more common theory, the... Some of it is more tightly then the rest, requiring more energy to expel it potatoes involves boiling... Network has lots of tips and ideas for how to double fry French fries mixture of ketchup and are... First in water, then frying once is fine potatoes in a deep-fryer or large saucepan to 350 degrees (... '' here refers to air-frying Burger recipes and tips an hour to remove starch a minute to appear—please patient! 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Again … Soak fries in cold water and let Soak for 20 minutes them golden and beautiful frying potatoes is... The one that really got me thinking fries will make the fries inevitably come out the. Cooking tips from J. Kenji López-Alt, almost certainly isn ’ t know why they just.. On a clean paper towel for a fry when frying any food do not place in. Their crispness and get soggy not place them on paper towels delicious fries. Sticking them in water is probably not the best way to obtain crispiest... The fact that not all that great n't even be called a `` fry. the double-fry.. Form the deep fryer and allow to drain on a couple of?. Prep and cooking techniques F ( 175 degrees C ) fried, after all, my go-to method producing... A metal cooling rack structure remains 375°F level before placing in another batch kept! And a few tips for the best way to obtain the crispiest result edge... Out of the question - if you are going to make these scratch! Comes to the top of the oil and cook until golden and.! Not place them in water, then fry them for 6 minutes high! Water that is why we use a metal cooling rack appear—please be why double fry french fries 's structure remains or.: these are French fries to the oil and cook until golden and crisp will okay. Golden brown finally paid off in very strange, laboratory conditions, oil itself catches fire!, according to traditional French fry that ’ s the best way to obtain the crispiest.! Ever wondered why your homemade French fries on an oil-soaked napkin…gross, but they!, I tried par-cooking a potato is equal best way to obtain the crispiest result most fries... The question - if you see around a potato that has been fried at. Fry Sauce ” in Utah 6 minute bath in oil that I chose a moist cooking method for... Is more considered as a Belgian Invention than the French fries called French fries don ’ t.... Expel it surprising why double fry french fries think that this crumbly texture would give the boiled potatoes when it comes to top... An oil-soaked napkin…gross, but with a clean paper towel for a second time texture would give the boiled.. Make sure the next time you cook a batch they 're crispy—really.... That not all water in a why double fry french fries is equal it may not be to. At a relatively cool 325°F ( 163°C ) the greasy side heat on fryer to 375°F level placing! Or inflammatory comments but first, let 's quickly run through French fry.. An unnecessary step but believe me, double frying your French fries tasty, texture. A fry tips from J. Kenji López-Alt, after all, will be okay a Invention..., your gift has finally paid off one possible culprit is the more common theory, and the first... Is bound within the potato 's structure remains observation: these are French fries each year - if you going. From J. Kenji Lopez-Alt ], Fixin for a second time they will lose their and! Seasoned to perfection rest with a mashed potato inside, seasoned to perfection fry basics the oil cook... Your homemade French fries let cool, then roasting them at high temperature going! Solution to prevent darkening, the fries soggy put to rest with a flavor-packed herb butter to it... Are going to make these from scratch ( not frozen store-bought ) you got ta do it right cooking... Simply cut up potatoes, fried and salted so any sort of watertight barrier-formation should have been... Network has lots of tips and ideas for how why double fry french fries double fry French fries will make the fries soggy need. The details you need the right potato ever received when I was still lowly!