Twice-Fried Fries

Homemade hamburger step 3 - gotta have fries!

Twice-Fried Fries

What’s a great burger without great fries? I love the rosemary, parmesan and truffle oil combo of these fries. Very aromatic and equally delicious.

Original source: SeriousEats


  • 2 lb. russet potatoes
  • 2 tbsp distilled white vinegar
  • 2 quarts peanut oil
  • seasonings
    • salt
    • pepper
    • rosemary
    • freshly grated parmesan


  • large dutch oven
  • metal strainer or spider
  • high temperature thermometer


  1. Peel and cut the potatoes into 1/4 inch strips. Store the potatoes in water until you are ready to boil them. Twice-Fried Fries Twice-Fried Fries
  2. Combine two quarts water, 2 tbsp salt and 2 tbsp vinegar in a large pot. Add potatoes, then bring to boil. Cook for 10 minutes until potatoes are tender but not falling apart.
  3. Remove potatoes from water, allow to dry on a towel-lined baking sheet for at least 5 minutes.
  4. Heat oil in large dutch oven over high heat to 400°F. Add 1/3 of fries to oil, it should drop to around 360°F. Cook for 50 seconds, stirring very lightly to avoid sticking. Drain on another towel-lined baking sheet. Repeat for other two batches of fries.
  • WARNING! Be very careful at this step. I nearly had a grease fire on my hands as the oil bubbled over when I added the first batch of fries too quickly.
  1. Allow potatoes to cool for at least 30 minutes. You can freeze potatoes at this step for up to 2 months.
  2. Reheat oil to 400°F. Add 1/2 of potatoes to oil and fry for 3 1/2 minutes, until golden brown and crispy. Try to maintain oil at 360°F during frying. Drain on a towel-lined baking sheet. Repeat for other half of fries.
  3. Toss with salt, rosemary, pepper, and top with parmesan.


  • 2017-03-11 - Delicious! Not nearly worth the effort when McDonald’s does it for just a couple bucks, but nice to know that you can do it at home if you want! :^)