Are you hosting Thanksgiving this year? What would you think about having homemade French fries with truffle sea salt as a side? I would have your guests decide if they want to add the truffle sea salt or smother them in turkey gravy. And if you’re having a kids table...boy they’d love to see a big basket of French fries.
I learned how to make these Twice Fried French Fries during my cooking class at Sur La Table from Chef Ashley. Here’s my new tip (for those that don’t know, like me)...soak your potatoes at least 30 minutes before frying. This gets rid of some of the starch and you’ll have crispier fries as a result. Also, tip #2 try to cut your fries evenly into 1/4”x1/4”x3” matchsticks so they will cook evenly.
Why fry twice? Well that’s the secret (🤫) to a crispy potato. The first time is to blanch and second time is longer to get their golden color and texture. Serves 4
4 large russet potatoes, cut into matchsticks
2 quarts vegetable oil
Truffle Sea salt or regular sea salt
Turkey gravy, optional
Preheat oven to 200F, if serving right away. Preheat Dutch oven with the oil over med/high heat (325F on an induction plate). Place a baking sheet with a wire rack insert next to the stove top and a spider strainer.
Drain and paper towel dry potatoes before putting them in the oil. Working in small batches, blanch the potatoes until they have softened, but not brown about 5-6 minutes. Remove with spider strainer to the rack. Adjust heat to maintain 325F. Repeat until all the potatoes are done.
Increase heat to 375F or high. Rework in small batches (Warning: to many fries will make the oil boil over. Believe me I know from personal experience) fry until crispy and golden brown. Remove with spider strainer to drain excess oil into a bowl and truffle sea salt immediately. Repeat until all the fries are done. Right before serving place them on a baking sheet and put them in the oven to warm them. Yum Yum!