These twice-fried homemade fries are crispy on the outside, fluffy on the inside, and made even better with Summer Heat.
Ingredients:
3 lb Russet or Yukon Gold Potatoes
Summer Heat Seasoning
Neutral cooking oil (vegetable, canola, or peanut)
Directions:
Bring a pot of well-salted water to a boil.
While waiting for water to boil, wash the potatoes
If using a fry cutter, cut potatoes according to instructions.
If cutting by hand, be careful.
Add fries to the water and boil for approximately 5 minutes.
Once fries have boiled for 5 minutes, remove from water and spread out on a baking sheet.
Pat the fries completely dry with paper towels before frying.
Heat oil to 225°. Cook fries in batches for 3-5 minutes.
If cooking immediately, heat oil to 275° and fry for approximately 3 minutes for a crispy exterior and fluffy interior fry.
Toss immediately with Summer Heat while the fries are still hot, which helps the seasoning stick.
If you don't want to finish fry all of the fries, spread out what you don't use on a baking sheet to cool after the first frying.
Once cool, put them in a freezer for two hours to flash freeze.
Once frozen, add fries to freezer-safe container.
3 lb of potatoes yields approximately 2.5 lb of fries.
Eat alongside Winter Comfort Chuck Roast.
Enjoy!