Dr_Pain Well, that is doing just about what Chef was doing with oil, basically a blanch. You are doing it with water though, like normal blanching. Interesting.

Absolutely!.. but the vinegar does do something quite different. The blanching in water and some vinegar and doing a double fry vs. just a double fry will produce 2 different end products. Try it, you will be amazed

Dr_Pain In New Orleans, the original Po Boy sandwiches were made during the depression by a restaurant called Martin Brothers. One of their sandwiches was French Fries on Po Boy bread with mayonnaise and brown gravy.

This was on of my dad’s favorite sandwiches.

Yea, I remember the story of those brothers and when I heard about that French Fries PoBoy I had to make one in honor of those guys (about 10 years ago) but I had it laced with cheese curds making it a poutine PoBoy

Speaking on French fries and mayo, I corrupted my whole family. That is the main way they like their fries and the only way I eat mine. Straight mayo, seasoned mayo etc… I guess it is in my genetics since my family originated from a small area near the Belgium border (although they migrated to Canada well before French fries were invented LOL!

This was on of my dad’s favorite sandwiches.

calldoctoday Seasoning is one thing, soggy potatoes are another.

Only one way to get a truly crispy French Fry, that is to remove the high percentage of water that is in a potato.

This is done using a twice fry method. For the first fry, cut the potatoes as you like. Fry them at 250’F for about 4 minutes. There should be no color to the fries. At this point you are just removing the water from the potato. Let sit to up to a few hours. Heat the oil when ready for the final fry.

For the second fry, heat the oil to about 345 to 350’F. Fry the potatoes for about 5 minutes, or to a color you like. Remove from oil and then season how you prefer.

Hey Chef I have a slightly different technique you might enjoy for some CRISPY twice fried potatoes.

• Cut your potatoes 1/4" thick and boil them for about 8 minutes in a big pot of water with a 1/4 cup of vinegar.
• Remove them from the water and place on a cooling rack and put them in the freezer
• Remove from the freezer and fry them at 325F until they are barely changing color (maybe 3-4 minutes)
• Drain them on paper towel and put them back in the freezer
• Whenever you are ready to eat, pre-heat your oil at 375F and cook until desired color is achieved

This is the basic way I cook my fried when I make Poutine

(I know, French Canadians and their stupid Poutine LOL!)

P.S. Cheese curds we’re home made

Only one way to get a truly crispy French Fry, that is to remove the high percentage of water that is in a potato.

This is done using a twice fry method. For the first fry, cut the potatoes as you like. Fry them at 250’F for about 4 minutes. There should be no color to the fries. At this point you are just removing the water from the potato. Let sit to up to a few hours. Heat the oil when ready for the final fry.

For the second fry, heat the oil to about 345 to 350’F. Fry the potatoes for about 5 minutes, or to a color you like. Remove from oil and then season how you prefer.