JK> > It's many of the projects, along with making the perfect fries ...
JK> I use the twice-fried method.
Indeed, the same here.
JK> First submerge the potatoes fries in a bowl JK> of water for at least 30 minutes up to 24 hours.
Hmmm ... why ?
I peel the potatoes, wash 'm, dry 'm, cut into fries with the fries-cutter I inherited from my mam and which dates from before WW2, dry them off again because they contain a lot of moist, and then double fry them exactly the same way as you describe, and sorta as BjФrn did too.
JK> None of which is particulary healthy I expect. <grin>
When I was little my mam used melted pork belly-fat for deep-frying ... talk about 'healthy', but they tasted heavenly. Nowhere near what you can get in today's fast-food outlets.
When I make 'n, the 7 of us consume about 8-9 pounds of unpeeled potatoes in one meal.
I also experimented with the thickness of the fries, as my mam's cutter has several options.
