I've never tried making french fries at home before... that is, nothing but the kind that comes from the freezer. When I saw this recipe in the October/November 2010 issue of Cook's Country, I knew I'd have to make them one day.
Making burgers tonight seemed like the perfect time to do that. I, as usual, didn't plan ahead and do the prep in advance. This made for a much more hectic meal prep since I was running all over the place. But, despite my poor planning, it was really easy to make these fries at home! And, of course, since they are from the folks at Cook's Illustrated, they came out perfect.
BBQ French Fries, adapted from Cook's Country magazine, October/November 2010
3lb russet potatoes, peeled and cut into 1/2" thick fries
1/4t liquid smoke
1/2t chili powder
1/2t smoked paprika
1/8t brown sugar
1/8t cayenne pepper
1/8t onion powder
3qt peanut or vegetable oil
1. Add potatoes and liquid smoke in a large bowl. Mix well, cover with plastic wrap, and microwave 6-8 minutes, or until potatoes are tender. Drain potatoes and cool on a towel lined baking sheet, about 10 minutes.
2. Heat spices in a skillet over medium heat until fragrant, stirring occasionally.
3. Heat oil in a large pot to 375 degrees. Fry half the potatoes until golden, about 5 minutes. Drain on paper towels. If not using immediately, place on a baking sheet in a preheated oven set to 200 degrees. Return oil to 375 degrees, and fry remaining potatoes. Toss potatoes and spice mixture, and serve.