Double Cooked Fries Recipe

Wash, peel and cut

Wash the potatoes thoroughly. Peel if preferred (leaving some skin is fine). Cut the potatoes into 10–12 mm (about 3/8–1/2 inch) thick fries, keeping sizes as even as possible for uniform cooking. Place cut fries in a bowl of cold water to remove surface starch.

Soak and rinse

Soak the cut fries in cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This helps remove excess starch and yields crisper fries. After soaking, drain and rinse the fries, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 6–8 cm (3 inches). Heat oil to 150°C (300°F). While oil heats, bring a pot of water to a gentle simmer and add 1 tbs salt. (Alternatively, you can use only the oil blanching step.) Working in batches if needed, fry the dried fries at 150°C for 5–7 minutes, until the exterior is set but not browned and the fries are soft inside. Remove fries with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes; you may refrigerate briefly to firm them up (up to 30 minutes).

Second fry (finish)

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched, cooled fries in batches for 2–4 minutes, or until golden brown and crisp. Avoid overcrowding the fryer to keep the oil temperature steady. Remove fries, drain on a rack or paper towels, and immediately season with fine sea salt to taste (about 1 tsp distributed across the batch). Keep warm in a low oven (around 90°C / 200°F) on a tray if making multiple batches.

Prepare the fondue base

Rub the inside of a small saucepan or fondue pot with the cut side of the halved garlic clove; discard the garlic or leave for a mild flavor. Pour 120 ml dry white wine into the pan and gently heat until it is just simmering (do not boil).

Add cheese and thicken

Reduce heat to low. In a small bowl, mix 1 tsp cornstarch with 1 tbs cold water to make a smooth slurry. Gradually add the grated Gruyère and Emmental to the warm wine in small handfuls, stirring constantly in a figure-eight motion until each addition melts and a smooth emulsion forms. When the cheese is nearly melted, whisk in the cornstarch slurry to stabilize and thicken the sauce.

Season and finish

Remove the sauce from direct high heat (keep on the lowest warm setting). Stir in 1/2 tsp lemon juice, 1 tsp freshly ground black pepper, and a pinch (1/8 tsp) of ground nutmeg, taste and adjust seasoning. If the sauce is too thick, loosen with a tablespoon of warm wine or a splash of water. Keep the fondue warm and smooth; if using a fondue pot, maintain gentle heat so it stays pourable.

Serve

Place the double-cooked fries on a serving platter and either toss lightly in a small amount of melted butter if desired, or pile next to a warmed bowl or fondue pot of sauce. Spoon the warm fondue sauce over the fries or serve for dipping. Enjoy immediately while fries are crisp and sauce is melty.