How to make it

  • You will need either a deep fryer or a deep skillet (a saute skillet works well. Note the Prep Time includes about 2 1/2 hours of soak time. Prep only takes about 15 minutes.
  • Wash the potatoes and cut them in half lengthwise.
  • Immediately drop them in a large bowl of icewater. See Photo
  • Let the potatoes stand from 1-3 hours.
  • Drain the potatoes and dry them thoroughly with towels or paper towels. See Photo
  • Bring the oil (about halfway up the sides of the skillet if using one) to 325 degrees.
  • Place the potatoes in the oil gently in small batches See Photo. Fry for 6-8 minutes until just turning lightly browned.
  • Remove from the oil and drain thoroughly on a rack over paper or brown bags. See Photo
  • Just before time to serve them, bring the oil to 375 degrees and fry to a crisp golden brown. About 3-5 minutes.
  • Remove, place in a bowl lined with paper towel, salt and pepper to taste.
  • Serve hot.
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Reviews & Comments 4

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    " It was excellent "
    puddlewonderful ate it and said...
    This looks yummy.
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    " It was excellent "
    notyourmomma ate it and said...
    Love it. Twice fried is best of course.
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  • dugger 9 years ago
    A little food trivia. Fingerling potatoes are not to be confused with new potatoes (which are just immature specimens of normal varieties). Fingerlings are actually the small size and elongated shape as mature crops.

    They are actually a Heritage Potatoe, being one of the first varieties domesticated. They have a dense waxy texture and thin skins. They lost favor as a commercial crop because they take as much time and effort to grow as a 2 pound baking potatoe.

    Typically you don't peel them. Just wash the skins and cook them whole or cut into pieces. This recipe makes "Steak Fries" but if you want smaller french fries split them again lengthwise.
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  • dugger 9 years ago
    There are some things to know about this method of preparation. The twice fry method allows you to have a soft inside to the potatoe but a crispy brown exterior. Oil temperature is critical so use a thermometer or deep fryer with a thermostat.

    Add the potatoes in small batches to maintain a rolling boil. You don't want the oil to cool off.

    The icewater soak keeps the potatoes from turning brown but also removes a lot of the starch from them. Drying after soaking is important to keep the oil from popping when the potatoes are placed in it.
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