Eosinophilic Esophagitis Friendly Classic Double-Fried French Fries
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.8(12)
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Learn more āIngredients
4 servings
- 3 lbs russet potatoes (about 4 large), peeled
- 2 quarts neutral oil (such as canola or peanut oil), for frying
- kosher salt, to taste
Instructions
- 1
Cut the peeled potatoes into batons about 1/4 inch wide and 3ā4 inches long. Place them in a large bowl, cover with cold water, and soak for at least 30 minutes (or up to 2 hours) to draw out excess starch.
- 2
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry ā any surface moisture will cause the oil to spatter and prevent crisping.
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