Soak Up Texture

• The double-fry method begins with a soak in cold water. This draws out some of the excess starch in the potatoes, giving them a fluffy internal texture. If you like your fries especially fluffy, soak them in salted water. The salt draws out more moisture than water alone. Let the uncooked fries soak for at least an hour, then drain and rinse them in clean water.

Dried Off Spuds

• Dry the fries thoroughly on paper towels. If the fries are damp when they are submerged into the hot oil, the water will instantly boil and cause the oil to splatter. Spattering oil can cause serious burns.

Low-Temperature Fry

• Heat the oil to 300 degrees Fahrenheit. This is a relatively low temperature for frying. This first low-temperature fry evaporates the water remaining in the potatoes, setting the internal texture. Fry the potatoes for four to five minutes, or until the fries are cooked through. Remove them from the oil and drain them on clean, dry paper towels.

High-Temperature Fry

• The high-temperature frying stage will cause the surface of the fries to become browned and crispy. Raise the oil temperature to 400 degrees F. and return the fries to the oil for about two minutes or until they are browned to your liking. Fry the potatoes in small batches to avoid lowering the oil temperature. Drain the fries on fresh paper towels to soak up any excess oil. Season the fries with salt, pepper or other seasonings as soon as you remove them from the oil.