Barbecue French Fries Recipe source: American Test Kitchen
Ingredients: Serve 4
3 pounds russet potatoes, peeled and cut into ½ inch thick fries
¼ teaspoon liquid smoke
½ teaspoon chili powder
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon packed brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
3 quarts peanut oil or vegetable oil
Procedures:
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 stored at room temperature, covered, for up to 2 hours.
Toast chili powder, paprika, salt sugar, cayenne, and onion powder in dry skillet over medium heat, stirring frequently, until fragrant, 1 minutes; transfer to bowl.
Heat oil in 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. Add spice mixture and toss to coat. Serve. End.
Ingredients: Serve 4
3 pounds russet potatoes, peeled and cut into ½ inch thick fries
¼ teaspoon liquid smoke
½ teaspoon chili powder
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon packed brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
3 quarts peanut oil or vegetable oil
Procedures:
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 stored at room temperature, covered, for up to 2 hours.
Toast chili powder, paprika, salt sugar, cayenne, and onion powder in dry skillet over medium heat, stirring frequently, until fragrant, 1 minutes; transfer to bowl.
Heat oil in 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. Add spice mixture and toss to coat. Serve. End.
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