Recipe courtesy of Brian Boitano
Episode: Guy's Ride
Pimp My Fries
Total:
2 hr 44 min
Prep:
20 min
Inactive:
2 hr
Cook:
24 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 44 min
Prep:
20 min
Inactive:
2 hr
Cook:
24 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 4 russet potatoes, washed
  • 4 cups canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika

Directions

Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water. Rinse the sliced potatoes in cold water then place back into a bowl of cold water. Refrigerate for 2 hours or as long as overnight.

Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F.

Remove the potatoes from water to a sheet tray lined with paper towels and pat dry. Working in 2 batches, fry the potatoes for 5 minutes, then remove them to a sheet tray lined with paper towels. Let cool to room temperature.

Raise the heat of the oil to 360 degrees F. Fry the potatoes a second time, in 2 batches, until golden brown and crispy, about 3 minutes. Remove to a sheet tray lined with paper towels.

In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Potato Fries

Recipe courtesy of Alton Brown

Vinegar French Fries

Recipe courtesy of Santos Loo

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Cilantro Fries

Recipe courtesy of Marcela Valladolid

Garlic "Fries"

Recipe courtesy of Ellie Krieger

Kimchi Fries

Recipe courtesy of Jae Kim

Disco Fries

Recipe courtesy of Tiffani Thiessen

Lola Fries with Rosemary

Recipe courtesy of Michael Symon

Spicy Home Fries

Recipe courtesy of Bobby Flay

On TV

So Much Pretty Food Here