Twice Fried Cast Iron Skillet French Fries
Maggie May Schill
To avoid splatter, use a splatter shield. It is dangerous frying with oil, so always pay close attention to how hot your oil is. Never let it get above 350'F. Always tend you oil.
Featured Pinch Tips Video
- 2-3 medium
- russet potatoes
- vegetable, peanut, or canola oil for frying
- malt vinager, garlic powder, peprika (optional)
1You will need a cast iron skillet with deep sides.
Place your skillet over medium heat and heat for 6 minutes.
Once the skillet is warm add about an inch to an inch and one half of oil to the pan.
Heat the oil to 350'F.
While oil is heating cut your potatoes lengthwise. (You don't want them too thick because they won't cook even. But, you don't want them too thin either, else they will cook too quick. I aimed for about 1/2 inch, or a little less, thick for my fries.)
2Once oil is at 350'F gently submerge potatoes into the hot oil. Lay them going away from you to minimize your chance of burning yourself.
DO NOT over crowd the pan. The fries should be able to move freely in the oil without clumping up over each other. If you want to make a lot of fries, do so in batches, not all at once.
3Fry potatoes for about 2 minutes until the edges are just golden. Then, remove the fries from the oil, drain completely on a paper towel. (I remove the fries with a mesh spoon that is specifically built for frying food. Use any metal, slotted spoon you have, or a fry basket if available. Do not use plastic, it will melt. Do not use wood, it will cause the oil to spit-up.)
Make sure the oil is still heated at 350'F, then gentle refry the fries again for another 3-5 minutes, or until super golden and crispy.
Drain the fries a second time, then immediately toss with sea salt. Add pepper, paprika, malt vinegar, or garlic powder now, if desired.
Cool for one minute.