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Double Fried French Fries

Double Fried French Fries

Olympian champion Brian Boitano is making the perfect snack for watching the upcoming Winter Olympics.
Ingredients for Fries
  • 4 russet potatoes, washed
  • 4 cups canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
Ingredients for Dipping Sauce
  • 1/3 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Directions for Fries

1. Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water.
2. Rinse the sliced potatoes in cold water then place back into a bowl of cold water.
3. Refrigerate for 2 hours or as long as overnight.
4. Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F. 5. Remove the potatoes from water to a sheet tray lined with paper towels and pat dry.
6. Working in 2 batches, fry the potatoes for 5 minutes, then remove them to a sheet tray lined with paper towels.
7. Let cool to room temperature.
8. Raise the heat of the oil to 360 degrees F.
9. Fry the potatoes a second time, in 2 batches, until golden brown and crispy, about 3 minutes.
10. Remove to a sheet tray lined with paper towels.
In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl,
sprinkle with the salt mixture and serve.

Directions for Dipping Sauce

1. Mix together, dip and enjoy

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