Hi. I'm John McLemore with Masterbuilt and the author of "DADGUM That's Good!" You know, I believe anything fried is good. But something fried twice is DADGUM Good. So, today, we're going to do twice fried fries. We're going to start out by using some Russet potatoes that we've cut up into quarter inch strips and we're leaving them a little wide. We've got some kosher salt, some black pepper, some white pepper and some garlic salt that we're going to blend in after we take them out of the fryer. So, let's get started. O.k., we're going to put those in and it's important, don't over crowd your fryer. I always recommend that you use protective gloves, not only for the splatter, but also for the steam that comes out when you lower these into the fryer. Now, again, we've got the unit set at 375 degrees and we're going to lower these in slowly. And that sizzle that you hear, is that water coming out of those potatoes, potatoes have a lot of water in them. So, we're going to fry those up for about three minutes, we're going to take them out and drain them. And while we're doing that, let's talk about the seasoning. We've got kosher salt, black pepper, garlic powder and some white pepper. We're going to blend all four of those together. It's been about three minutes, and we're going to pull these up and let them drain for about a half a minute. And then, we're going to transfer them, look at how golden brown those things are starting to get. Let those drain for just a few minutes, and we're going to transfer them to a cookie sheet, a sheet pan and spread them out and let them drain. Before we put them back into the fryer for the second time. Now, we've got them draining on the paper towels, as soon as they drain, you want to take those and transfer them back into the fryer. And this where the heat resistant gloves really come in handy, because these French fries are still very hot. So, once we've got them back in, we're going to lower them down into the oil, our oil temperature is back, up to 375 degrees. And we're going to let those fry for about four more minutes. Four minutes is up, so we've got a real quick recap. We fried these fries for two to three minutes to start, we took them out, let them drain, put them back into the fryer. And now, we're going to let them drain and fry for four minutes on the second round. As soon as they drain back into the fryer, we're going to pour them out on a cookie sheet with some paper towels. Look at how golden brown they are, spread them out and then, here is the last little secret. Take that dry spice that we mixed up and sprinkle that all over your fries, that is to taste. Again, fry something once, it's good, fry twice, it's DADGUM Good. I'm John McLemore, and that is twice fried fries.
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