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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Tips for frying french fries?
Date: Sun, 27 Oct 2024 18:56:45 -0400
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On 10/27/2024 6:08 PM, Daniel wrote:
> jmcquown <j_mcquown@comcast.net> writes:
> 
>> Or you could simply twice-fry them.  They are known as Belgian
>> Fries. First, simply fry them in batches in 325F vegetable oil.
>> (Peanut oil is not required.)  Fry the potatoes 4-5 minutes until the
>> potatoes are tender, not browned and crisp.  Remove with a strainer or
>> slotted spoon and drain them well on paper towels.  Bring the oil back
>> up to temp and fry them again until they are golden brown and crisp
>> outside.  Strain, drain, sprinkle with salt and they're done.
> 
> Never heard of Belgian Fries until now. What breed of potato do you use?
> 
> Daniel

Russets.  You want a very high starch potato.

Jill