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POTATOES - Twice-Cooked Fries
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| The Chew Michael Symon [Potatoes] TWICE-COOKED FRIES | |
| 2 pounds | russet potatoes |
| juice 1/2 lemon | |
| canola oil, (for frying) | |
| sea salt | |
step-by-step directions
In a heavy bottomed sauce pot, heat your oil to 325°F.
In the meantime, peel all of your potatoes and cut them into ½” by ½” sticks.
Drop them into the oil in small batches. You want 1-2 inches of oil above the potatoes so don’t overcrowd. Par-cook the potatoes for 5-7 minutes until light golden brown and almost cooked through. Remove to a sheet tray lined with paper towels or a sheet tray with a roasting rack on top for draining. Repeat this process until all of the potatoes are cooked.
Increase the temperature on your oil to 350°F. When the oil is up to temperature, drop 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown.
Remove the fries from the oil to a medium sized mixing bowl, seasoning well with salt and lemon juice immediately after they come out of the oil.
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