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twice fried method for FF/Pomme Frites

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twice fried method for FF/Pomme Frites

squabbit | Sep 2, 2008 08:50 AM

Can anyone describe the "twice fried" method for making french fries? I make them whenever I serve duck confit (tonight), but they always take so long. I cut the potatoes small, and I get the oil (duck fat, oh yeah) as close to 350 as I can, but it still seems like I am frying forever. (I know, the water content of the potato makes a difference as well, and I try to make good decisions with the limited varieties available to me(.

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