Fries aren't just for dinner anymore. These are great to munch on, and, in some circles, might even be considered a dessert. I've served these in a restaurant situation, and they've always had great reviews. Similar to my recipe for Bacon Wrapped Waterchestnuts, the sweet and hot just seem to go together real well.
The basic recipe for making these fries is the same as my recipe for Belgian Fries. Double Fried Fries is the only way to go, you get to prep them, up to a point, then it only takes 5 minutes of final frying to get them ready to serve. Plus, you've cooked all of the moisture out, so they'll be creamy on the inside, while nice and crunchy on the outside. And, because you've cooked all of the moisture out of the potatoes they'll stay crisp for a longer time after they've been cooked.
One thing I've tried different, this time, is to use a pot instead of my black frying pan. I've fried this way in the past, but only for fritters, and donuts, and thought I'd see how it would work for fries. The problem that I ended up with was that the oil wouldn't recover it's temperature fast enough. My butane stove just doesn't have the high temperature burners that you've got at home. The black frying pan recovers quicker, probably due to the fact that there's a larger surface area for the flame to hit, and that the oil is a little bit more shallow.
1. Mix up the ingredients for the rub, and set it aside.
2. Slice the potatoes into 3/8" thick squares without peeling. Place them in salted water to prevent browning.
3. Set up a large towel, for drying the fries, and a bowl to hold the cornstarch.
4. Dry the potatoes real well, then place into the cornstarch, and coat them.
Coating the fries with the cornstarch, helps to make the fries a little more crispy, while providing a little more holding power for the seasoning blend you'll be putting on them later.
5. 1st Fry:
Heat the oil to 325 degrees.
Knock off any loose cornstarch from the fries, and fry them for 5 - 7 minutes. You'll notice the steam coming out of the pot of oil. When the steam stops, and the fries just barely begin to brown, they're done.
6. Take them out using either a spider, or a slotted spoon.
7. Place them on a rack set into a sheet pan to hold. Leave them for at least 45 minutes, to finish cooking, soften, and cool.
You could actually do this recipe, up to this point the morning of the day you want to serve the fries, and place them into your refrigerator to hold. Remove them from the refrigerator 30 - 45 minutes prior to the next cooking to get them to room temperature.
8. The 2nd Fry:
Heat the oil to 375 degrees, and fry the potatoes for the second time until they're nicely browned and crunchy. This should take about 5 minutes.
9. Place them into a bowl as you take them out of the hot oil, and coat them with the Rub.
10. These also work real well with your favorite wing sauce. I used my Parmesan / Garlic Wing sauce on a batch of them.
11. Or, just salt them.
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