Double-Fried French Fries
From recipies by Guy Fieri & Emeril Legasse

Cook Time: 20 min
Level: Easy
Yield: 8 servings

Times: Prep 15 min
Inactive Prep 30 min
Cook 20 min
Total: 1 hr 5 min

Ingredients

* 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
* 2 quarts canola or peanut 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 1/4-inch slices and then slice into 1/4-inch sticks.

Rinse potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with 1 inch of water and ice. Refrigerate for at least 30 minutes and up to 2 days. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot or deep-fryer fitted with a candy thermometer with oil to 325 degrees F. Leave approximately 3 inches of head room between top of pot and oil to allow for splashes.

Remove potatoes from the water, and pat dry to remove excess water. Increase the heat and 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 soft and limp and beginning to turn a blond color, about 6 to 8 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack over paper towels. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350-375 degrees F.

Let the potatoes come to room temperature.

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.