Guy Fieri's Double-Fried French Fries
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 2,037.4
- Total Fat: 216.1 g
- Cholesterol: 0.0 mg
- Sodium: 901.5 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.5 g
- Protein: 3.1 g
View full nutritional breakdown of Guy Fieri's Double-Fried French Fries calories by ingredient
Number of Servings: 8
Ingredients
-
4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil (I use different, healthier oils
1 tablespoons fine-grain sea salt (Use Sea Salt, or even Himalayan Pink Salt instead of regular table salt)
1 teaspoon freshly ground black pepper
Tips
* I use Peanut, Hazelnut, Sunflower, etc oils since they are healthier.
*Use Sea Salt, or even Himalayan Pink Salt instead of regular table salt
http://www.foodnetwork.com/recipes/guy-fieri/double-fried-french-fries-recipe.html
Directions
Peel potatoes on the sides, 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 potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat 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. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Recipe courtesy Guy Fieri, June 2008
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user WOAHLOTTAINFO.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat 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. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Recipe courtesy Guy Fieri, June 2008
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user WOAHLOTTAINFO.