Double-Fried French Fries


4 (4 to 5-inches long) Russet Potatoes (approximately 2 lbs)

• 2 quarts Canola Oil

• 1 tablespoons of your chosen flavor of Gourmet Fries Seasonings 



Peel the sides of the potatoes, 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 the potatoes, submerged, for at least 30 minutes or up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat your oil to 325°.

Remove the potatoes from the water, and pat them 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.

Partially cook for the potatoes for 5 to 7 minutes, or until they are light brown.

Remove the potatoes, gently shaking off excess oil and let them drain on a rack.

Repeat until all of the potatoes are partially cooked.

Raise the oil temperature to 350°.

Cook potatoes again, 2 handfuls at a time, for 2 minutes, or until golden brown.

Remove the potaoes, gently shaking off excess oil, and season lightly in a bowl with Gourmet Fries Seasonings.

Repeat until all potatoes are cooked.