Guy’s Double-Fried French Fries How-To | Guy's Big Bite | Food Network



The secret to these fries is that they’re fried, cooled and fried again.

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Double-Fried French Fries
Recipe courtesy of Guy Fieri
Total: 1 hr 5 min
Prep: 15 min
Inactive: 30 min
Cook: 20 min
Yield: 8 servings
Level: Easy

Ingredients

4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper

Directions

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

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Guy’s Double-Fried French Fries How-To | Guy’s Big Bite | Food Network


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  • Belgium fries

    Frank The Tank 19/10/2022 am6:04
  • 1:04 agreed 👍

    Devin Moran 19/10/2022 am6:04
  • I love this channel a lot! I am a foodie yeah!!

    MB IntheClassRoom 19/10/2022 am6:04
  • Where are the times for uk

    andrew hopkinson 19/10/2022 am6:04
  • Chino Moreno blonde version cookin sum french fryyy

    Brucy Kills 19/10/2022 am6:04
  • I do them 3 times sometimes depending on how old the potatoes are.
    You're building layers of crunchyness.

    Lee Doss 19/10/2022 am6:04
  • My friend from Belgium showed me this method, I love it

    Tiffany Adams 19/10/2022 am6:04
  • I tried and retried making French fries many times and this is the best result I've got:

    -Put the potato slices in very cold water for about 30 mins ( no need to peel the potatoes)

    – Strain and dry them well with a towel cloth (oil HATES water).

    – Put in deep fryer for 3 minutes at 350F.

    – Remove the fries and remove the excess oil.

    – Put the fries in the freezer for a couple of hours (Even 30/45 minutes gives a great result)

    – Deep fry them again at around 360F.

    It works well with canola, corn and vegetable oil but the very best is peanut oil. Belgium secrets: they don't use oil but beef tallow. The blade they use to cut the fries is not perfectly smooth. The edge is granulated to make a scratched surface on the fries for a better result.

    the SubGenius 19/10/2022 am6:04
  • What kind of oil?

    dbc1987dbc 19/10/2022 am6:04
  • I see

    Moon 19/10/2022 am6:04
  • that's no secret, that's the bog standard way
    Now if you really want to do it right, you blanch em first. not deep fry em first.

    911s73targa 19/10/2022 am6:04
  • I cook mine the first round at 275 for 5 minutes. Remove them and let them cool completely on a paper towel. Turn temp up to 350. Cook for 5 minutes. Done. Salt, onion powder, garlic powder. Yum…

    David Lee 19/10/2022 am6:04
  • His potatoes were green, oh my god, who get this lad to kitchen made a show?? Jesus Christ, he should be on the stage or somewhere not on the kitchen. Sh*t…

    Şafak 19/10/2022 am6:04
  • If we're just trying to pull moisture out of the fries in the first step, wouldn't it be as good or better to bake them the first time? Less oil, less splash, fewer napkins…..Am I missing something?

    Jake Mitchell 19/10/2022 am6:04
  • Awesome thanks GUY!!!

    alvin jones 19/10/2022 am6:04
  • I've watched him for years🤗

    Mychal Simpson 19/10/2022 am6:04
  • very healthy

    Armand Bamerni 19/10/2022 am6:04
  • My mom did this nothing 🆕.

    ícҽís թհօҽղíx 19/10/2022 am6:04
  • I am not a fan of his after he grubbed on froi gras the duck goes through torture of overfeeding to make its inteenal organs real big so the barbarians can eat them. Awful. He just got a huge contract and makes millions but he is just another animal abuser.

    ícҽís թհօҽղíx 19/10/2022 am6:04
  • Exactly the info I need. I have never deep fried. Now, I am going all in first time. Twice-Fried Fries, here we come.

    VideoPokerNetwork 19/10/2022 am6:04
  • PAPAS QUEMADAS

    celso 19/10/2022 am6:04
  • I like to brings 4 cups of water, 1/2 cup sugar, 1/2 cup corn syrup to a boil.
    Remove from heat.
    Soak fries in the brine for 10 minutes.
    Best flavor you'll have 🙃

    Valerie Sanchez 19/10/2022 am6:04
  • You are a loser

    Ivan Divandelen 19/10/2022 am6:04
  • finally i made good fries.

    nails47 19/10/2022 am6:04
  • They look burnt by my standards.

    I can’t stand overcooked fries.

    They looked fine the first go around. Why ruin them?

    tpsu129 19/10/2022 am6:04
  • Been considering using this method to make beer batter fries. I'm making beer batter Cod and Chicken and always have left over batter, so I'm going to try frying them once, letting them cool, batter them and fry them the second time.

    Zuckerton 19/10/2022 am6:04
  • do you let the oil cool while the potatoes are cooling?

    Brendan Chatt 19/10/2022 am6:04
  • who has drums and a pool table in their kitchen?

    Johnathon Wheeler 19/10/2022 am6:04