BBQ French Fries
By America's Test KitchenPublished on June 13, 2013
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
Wright’s All Natural Hickory Seasoning Liquid Smoke, our top-rated brand, contains nothing but smoke and water.
Instructions
- MICROWAVE POTATOES Toss potatoes with liquid smoke in large bowl. Cover tightly with plastic wrap and microwave until potatoes are tender but not falling apart, 6 to 8 minutes, shaking bowl to redistribute potatoes halfway through cooking. Drain potatoes and arrange on paper towel-lined baking sheet. Cool until firm, about 10 minutes. (Potatoes can be held at room temperature, -covered, for 2 hours.)
- TOAST SPICES Heat chili powder, paprika, salt, brown sugar, cayenne, and onion powder in dry skillet over medium heat, stirring frequently, until fragrant, about 1 minute.
- FRY POTATOES Heat oil in large Dutch oven over high heat to 375 degrees. Fry half of potatoes, stirring occasionally, until golden brown, 5 to 6 minutes. Replace paper towels on baking sheet and drain fries. Return oil to 375 degrees and add remaining fries. When second batch is golden brown, return first batch to oil and fry until all fries are deep golden brown and crisp, 1 to 3 minutes. Drain on paper towels and transfer to bowl with spice mixture, tossing to coat. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To avoid double-frying the potatoes for our BBQ French Fries, we microwaved them first to soften the interiors. Frying the potatoes all at once dropped the oil temperature too drastically and left us with soggy fries. To ensure that all the fries were crisp but still done at the same time, we partially fried one batch, removed them from the pot, then put them back in once the next batch was nearly done. Toasting our spices in a skillet helped round out their flavor, while a few drops of liquid smoke added to the potatoes before microwaving imparted them with deep smoky flavor.
Before You Begin
Wright’s All Natural Hickory Seasoning Liquid Smoke, our top-rated brand, contains nothing but smoke and water.
Instructions
- MICROWAVE POTATOES Toss potatoes with liquid smoke in large bowl. Cover tightly with plastic wrap and microwave until potatoes are tender but not falling apart, 6 to 8 minutes, shaking bowl to redistribute potatoes halfway through cooking. Drain potatoes and arrange on paper towel-lined baking sheet. Cool until firm, about 10 minutes. (Potatoes can be held at room temperature, -covered, for 2 hours.)
- TOAST SPICES Heat chili powder, paprika, salt, brown sugar, cayenne, and onion powder in dry skillet over medium heat, stirring frequently, until fragrant, about 1 minute.
- FRY POTATOES Heat oil in large Dutch oven over high heat to 375 degrees. Fry half of potatoes, stirring occasionally, until golden brown, 5 to 6 minutes. Replace paper towels on baking sheet and drain fries. Return oil to 375 degrees and add remaining fries. When second batch is golden brown, return first batch to oil and fry until all fries are deep golden brown and crisp, 1 to 3 minutes. Drain on paper towels and transfer to bowl with spice mixture, tossing to coat. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments