Twice Fried Potatoes
By Andrew Zimmern
The technique here is flawless, and the result is the best tasting potato dish on the planet. The night before you want to serve, throw a few Idaho bakers into the oven, then cool in the refrigerator over night. When you’re ready to fry, break the cooled potatoes apart into rustic pieces, then fry once at 300 degrees F and a second time at 375 degrees F. They have the crispiest exterior with a soft, yielding interior that you’re going to love.
Crispy Twice Fried Potatoes Recipe
- 4 large Idaho baking potatoes
- 2 quarts frying oil
- Sea salt
Preheat the oven to 400 degrees F. Wash and dry the potatoes. Pierce each potato with a fork or paring knife a few times. Place on a baking sheet and bake for 50 to 60 minutes, or until soft and cooked through. Cool to room temperature, ten place in the refrigerator uncovered, and chill overnight.
In a large heavy bottomed pot, heat a few inches of oil to 300 degrees F. Place a wire rack over a baking sheet. Break the cold baked potatoes with your hand for a rustic look or cut into steak fry shapes. In batches, fry the potatoes until golden brown, about 5 minutes. Drain on the wire rack. Increase heat to 375 degrees F and fry a second time until they are browned and very crispy, about 3 to 4 minutes. Drain on rack and, season with salt as they come out of the fryer.