Sometimes, laziness is the mother of invention.
A couple weeks ago, I was deep frying something for Hedonistic Hops – wings, if I recall correctly. The recipe shoot was doubling as supper, and we hadn’t really planned on a side, outside of a couple artistically placed celery sticks.
We did have some leftover smoked potatoes in the fridge, however. I didn’t feel like pan frying them as hashbrowns – how I normally serve smoked potatoes – so I sliced them up into makeshift fries and deep fried them.
Holy. Mother. Of. God.
I’m not even as much into smoked foods as my husband is, and these were AMAZING. Definitely some of the best fries I’ve ever had! The smoke flavour was retained even after deep frying – without being overpowering – and they had an amazing texture. Tons of character!
So, we HAD to actually do up a recipe for them… and here it is! Enjoy!
Smoked French Fries
Wood chips of choice (we use Jack Daniels chips)
Wash potatoes, slice into your choice of shape – regular fries, steak cut, wedges, disks … whatever. Arrange on smoker racks, allowing a little bit of space between each fry.
Smoke – following your smoker’s directions – for 1 hour at 225F **. Allow to cool to room temperature.
Heat oil to 360 degrees F
In small batches, cook fries for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.
Once all fries are par-cooked / blanched, turn the heat up to 375, and allow oil to reach temperature. In small batches, re-fry the potatoes until browned and crispy, about 3-5 minutes per batch.
Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!
Remove to paper towels to drain a little, season with salt, and serve immediately.
* Make more than you think you’ll need. You can use any type of potato for this – even sweet potatoes. Russets are most popular for traditional fries.
** This can also be done on a charcoal grill. Use indirect heat, watch the temperature carefully.
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