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.
- 2-3 medium
- russet potatoes
- vegetable, peanut, or canola oil for frying
- malt vinager, garlic powder, peprika (optional)
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.)
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.
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.