Joshua Weissman’s Double-Fried French Fry
Learn how to fry like Joshua Weissman.
Joshua Weissman•
Dec 5, 2023
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Ingredients (6)
Ingredients (6)
Directions
Into a 6 quart stock pot add vinegar, salt, and baking soda.
While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks.
Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning.
Once the pot is boiling, reduce the heat to a light simmer.
While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes.
Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray.
Heat tallow over medium high heat in a heavy bottomed Dutch oven to 350°F (176°C).
Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny.
Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel-lined baking tray. Using another paper towel, lightly press into the fries to ensure they are completely dry.
Once the fries are dry, place them in the freezer overnight.
Heat tallow over medium high heat in a heavy bottomed Dutch Oven to 350°F (176°C).
Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Gently transfer to a wire rack-lined baking tray.
Season the fries with salt while hot, serve, and enjoy.
