Preparation:

1. Peel the potatoes and push through a French fry cutter to form uniform sticks.
2. Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
3. Keep the bowl into refrigerator for 2 hours.
4. Dry the potato strips thoroughly, this will keep the oil from splattering.

Frying Method:

1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
2. While the oil is heating, place some potato strips. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
3. Cook for 3 minutes until they are soft but not browned.
4. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
5. Let the potatoes to cool.
6. Heat oil again Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
7. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately with yum yum sauce.
8. Yum Yum Sauce recipe link: http://zuranazrecipe.com/yum-yum-sauce/

Crispy Double-Fried French Fries

Step by Step Picture:

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