Out of the Freezer and into the Fryer

We love french fries but can't always manage to make them from scratch. So if we find ourselves short on time or light on potatoes, we reach for Ore-Ida Golden Fries from our freezer. The secret to elevating these frozen guys from just fine to divine is double-frying. Once out of the bag, we treat these like fresh potatoes but save time by letting Ore-Ida take care of the peeling, meticulous cutting, soaking, and rinsing. Using the classic technique of double-frying, we fry once to take the chill off and create a thin crust, then we fry them again to a golden, crunchy (yet tender) perfection. The result is pretty delicious, a prime companion to our Fried Fish (Vol. N° 6, The Grocery Store, page 73) or Chopped Steak Marchand de Vin (Vol. N° 6, The Grocery Store, page 97).

Here’s how we do it:

Pour oil to a depth of about 2 inches in a heavy medium pot and heat to 350º on a candy thermometer over medium heat. Add a couple good handfuls of Ore-Ida Golden Fries to the oil and fry them until they turn pale brown and begin to crisp up, about 5 minutes. Using a metal fish spatula or tongs, transfer the fries to a cooling rack set over a baking sheet. Let the fries cool for about 5 minutes. Return the temperature of the oil to 350º, add the fries, and fry them again until they are deep golden brown and crispy, 1–2 minutes. Lift the fries from the oil and let them drain. Season them with salt while they’re still hot.