Let’s talk burgers… Are you a big, juicy burger fan or a Pampered Chef burger mold kind of person? Well I’m neither. If it leaks juices and ruins the bun (really, it’s the main event, after all), then I want nothing to do with it. If it’s in the preformed shape of a White Castle burger, it couldn’t be less appetizing….in my opinion, of course. I like my burgers charred on the outside, seasoned well, without a trace of grease. OK, so basically well done.

My fries, however, can come in a variety of sizes. Steak fries, home fries, curly fries, shoestring fries… Does it really matter? No.

The important part is the prep and the double fry. Yes, double fried.

Let’s start with the prep. A mandolin is key but not absolutely necessary.. And no, not the musical instrument, although there’s nothing wrong with being serenaded while you cook.

I leave the skins on, slice the potato lengthwise, use that trusty guide and slice away.

Usually a large potato or two small ones serves two, quite well.

Next up? Get a large bowl ready, filled with water, (enough to cover the fries), a few tablespoons of vinegar and 3-4 tablespoons of sea salt.

Let the fries soak for about an hour. Halfway through, dump the water and refresh the water, a tiny bit of vinegar and a tiny bit of salt. Let it soak until you’re ready to cook.

Heat the oil to 375. When hot, add fries in batches. Once they barely turn golden brown, take them out to soak on paper towels. Repeat with the rest of the batches.

They should still be slightly limp. They can stay like this for hours (ever notice that hotel pan of par-cooked fries, on top of the oven, in a restaurant??).

Reheat the oil and fry for just a minute or two (in batches). The second fry goes QUICKLY so keep an eye on them.

Lightly salt the little buggers.

And there, my friends, you have the PERFECT homemade fries (and if you’re like me, the perfect burnt burger). 🙂

Stephen’s burger…

Amy’s burger….

His may look prettier but regardless, the fries are delicious!