Brian Woodcock
What's a barbecue without a side of crunchy seasoned french fries?
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Yields: 6 serving(s)
Prep Time: 25 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs
Ingredients
Save Recipe- 3
russet potatoes (about 3 lb.), cut into 1/2" sticks
- 3 qt.
peanut oil
- 2 tsp.
Old Bay seasoning
Kosher salt and freshly ground black pepper
Directions
- Step 1Cover potatoes with cold water and let stand at least 30 minutes and up to 1 hour.
- Step 2Fit a rimmed baking sheet with a wire rack. Heat oil in a large Dutch oven, fitted with a deep-fry thermometer, over medium-high heat to 325°F. Drain potatoes and pat dry. Cook, in 3 batches, until light golden brown, 7 to 9 minutes. Use a slotted spoon or spider to transfer potatoes, gently shaking off excess oil, to the prepared pan.
- Step 3Raise heat to high to increase oil temperature to 400°F. Cook potatoes again, in 3 batches, until deep golden brown, 1 to 2 minutes. Use a slotted spoon or spider to transfer potatoes, gently shaking off excess oil, to the prepared pan. Season with Old Bay, salt, and pepper. (Keep batches warm in a 200°F oven, if desired.)
- Step 4Serve immediately.
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