Food Recipes Side Dishes Potato Dishes Thrice-Cooked Fries 5.0 (2) 4 Reviews These fries had a cult following at New York City's The Breslin. Boiling makes the potatoes tender; double-frying makes them unbelievably crispy. By April Bloomfield Updated on November 17, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Matthew Armendariz Active Time: 1 hr Total Time: 3 hrs Yield: 4 servings Ingredients 4 large baking potatoes (3/4 pound each), scrubbed but not peeled Kosher salt Vegetable oil, for frying Directions © Matthew Armendariz Cut potatoes into 1/3-inch-thick steak fries. © Matthew Armendariz Transfer fries to a bowl of cold water. © Matthew Armendariz Bring a large pot of salted water to a boil. Drain potatoes, add them to pot, and boil just until tender, about 5 minutes. © Matthew Armendariz Carefully drain potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour. © Matthew Armendariz In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry potatoes just until they begin to brown around the edges, about 8 minutes. © Matthew Armendariz Transfer the potatoes to the rack and let cool. When all of the potatoes have been fried once, heat the oil to 350°F. © Matthew Armendariz Fry potatoes again, in batches, until golden and crisp, about 7 minutes per batch. © Matthew Armendariz Drain the fries on a paper towel–lined baking sheet. © Matthew Armendariz Sprinkle with salt and serve. Originally appeared: September 2009 Rate It Print