Who doesn’t love a batch of hot, crunchy, tasty fries? Not the kind that are deep-fried just once. The ones that have been sitting under a heat lamp for the better part of a day. No! We want fries hot out of the fryer, the ones that have been twice-fried. Perfectly delicious. Like these copycat Five Guys Fries!
I made sure that all of my fries were the same size so that I got nice consistent cooking. You also need to be sure that the fries cool completely between the first and second frying. Then you’ll end up with crazy-good copycat Five Guys fries (that go perfectly with my copycat White Castle burgers!).
I also make a killer copycat of McDonald’s French fries.
Copycat Five Guys Fries
We want fries hot out of the fryer, the ones that have been twice-fried. Perfectly delicious. Like these copycat Five Guys Fries!
Servings 4
Calories 90kcal
Ingredients
- 1 pound russet potatoes cleaned, but not peeled, cut into fries
- kosher salt to taste
- peanut oil for frying
Instructions
- Heat oil to 375 F in a Dutch oven or deep fryer.
- Place the fries into a large bowl and add ice cold water. Agitate the fries and drain. Repeat until the water runs clear of starch.
- Dump fries out onto a large towel and pat dry.
- Working in batches, deep fry the fries until they turn a light brown color. Remove to a paper towel-lined plate.
- Let fries cool to room temperature, at least 10 minutes.
- Working in batches, add the fries back to the still hot oil and fry until they reach the desired color and crunch. Remove to a paper towel-lined plate and sprinkle with salt.
Nutrition
Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
Nutritional values are approximate.
Great recipe! Clear explanation and directions. Upgrading my deep fryer this weekend just to make this recipe. Thank you!
How do you “Agitate and drain the fries”?
Well, in hindsight it’s not so clear! Just shake and drain. I like to shake the bowl, then I drain the fries into a strainer.
I’ll re-word the recipe so it’s more intuitive.
Regards,
Mike