Homemade In-N-Out Style French Fries

First Fry (Blanching): Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven (at least 5-6 quart capacity) to a depth of about 3-4 inches. Heat the oil over medium-high heat to 300-325°F (150-160°C). Use a candy/deep-fry thermometer to monitor the temperature.

Working in batches to avoid overcrowding (which lowers oil temperature), carefully add a handful of potatoes to the hot oil. Fry for 4-6 minutes, or until the potatoes are cooked through but still pale and limp. They should not be browned at this stage.

Using a slotted spoon or spider, carefully remove the blanched fries and transfer them to a wire rack set over a baking sheet to drain excess oil. Let them cool for at least 10-15 minutes. At this point, you can cool them completely and refrigerate for several hours or overnight before the second fry.

Second Fry (Crisping): Increase the oil temperature to 350-375°F (175-190°C).

Working in batches again, carefully return the cooled, blanched fries to the hot oil. Fry for another 2-4 minutes, or until they reach a light golden-brown color and are just starting to crisp. In-N-Out fries are known for being less deeply golden than some, so avoid over-browning if aiming for true replication.

Season and Serve: Using a slotted spoon, remove the finished fries and transfer them to a clean paper towel-lined bowl or tray to drain any remaining oil. Immediately season generously with salt, tossing to coat. Serve hot with your favorite burger! (Note: In-N-Out typically serves their fries unsalted, allowing customers to season to taste.)