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Twice Fried Fries

By
Tailgater Staff
courtesy of John McLemore
Excerpted from “Dadgum That’s Good” Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming by John McLemore. Used with permission of Concept, Inc
"Two reasons why these fries taste so good: (1) They’re cooked twice. (2) They’re fried in a Masterbuilt Fryer, which always maintains an even cooking temperature. So even though the fries are cooled before you cook them again, they fry evenly and come out crunchy on the outside and light and fluffy on the inside. For a special treat, serve with sea salt. " - John McLemore
Serves: 4

1 gallon cooking oil
2–3 pounds Russet potatoes
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons white pepper
2 teaspoons garlic powder

FILL Butterball® or Masterbuilt Fryer with oil. Heat to 375°F; this will take approximately 15 to 20 minutes.

PEEL and cut potatoes into 1/4-inch thick strips.

FRY potatoes 2 to 3 minutes until they just begin to soften. Remove potatoes from oil and place on a cookie sheet lined with paper towels, spreading the potatoes out allowing them to drain thoroughly. Fry potatoes an additional 3 to 4 minutes until golden brown. Remove and drain on paper towels.

IN a small bowl, combine salt, black pepper, white pepper and garlic powder. While potatoes are still hot, sprinkle seasoning mixture on them.