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Crispy French Fries (Double-Fried Method)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesFrenchFriesDoubleFriedCrispyFromScratchHomemadeFastFoodStyle
Crispy French Fries (Double-Fried Method)

Nutrition (per serving)

320Calories
4 gProtein
42 gCarbs
16 gFat
0 gSugar
600 mgSalt

Ingredients

  • 1 kg Russet potatoes
  • 1.5–2 liters Vegetable oil (for frying)
  • to taste Sea salt

Method

  1. Peel potatoes → cut into 1 cm thick fries (uniform size for even cooking).
  2. Soak cut fries in cold water 30–60 minutes (removes starch for crispiness) → change water once.
  3. Drain → pat fries completely dry with paper towels.
  4. First fry (blanch): Heat oil to 135–150 °C (275–300 °F) → fry in batches 4–6 minutes until soft but not browned → drain on paper towels → cool 10–15 minutes.
  5. Second fry (crisp): Increase oil to 175–190 °C (350–375 °F) → fry again 2–4 minutes until deep golden and crispy.
  6. Remove → drain on paper towels → sprinkle generously with salt while hot.
  7. Serve immediately — double-fried method for ultra-crispy outside, fluffy inside french fries.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.