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Essentials: Chili-Spiced Fries

Source of Recipe

From "Weber's Big Book of Burgers" by Jamie Purviance


Recipe Introduction

"Soak the cut potatoes in water for about thirty minutes to remove some starchiness, and then pat them dry with paper towels. The first round of frying is for cooking the fries to the center. The second round (at a higher temperature) is for making the surfaces brown and crispy."

List of Ingredients

Spices:
â—¦ 1 ½ teaspoons kosher salt
â—¦ 1 teaspoon ancho chile powder
â—¦ ½ teaspoon prepared chili powder
â—¦ ¼ teaspoon ground chipotle chile pepper
â—¦ ¼ teaspoon ground cumin

â—¦ 4 russet potatoes, about 2 ½ pounds total
â—¦ Canola or vegetable oil


Recipe

Combine the spices.

Fill a large bowl with cold water. Scrub the potatoes under cold water, and cut each lengthwise into ¼- to â…“-inch slices. Then cut each slice lengthwise into ¼- to â…“-inch strips. Transfer to the bowl of water. Let the potatoes soak for 30 minutes. Drain the potatoes, and then pat dry with a towel. Lay them out in a single layer on several layers of paper towels.

Line a large sheet pan with several layers of paper towels. Pour enough oil into a large, deep pot to come 3 inches up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stovetop over medium heat until the temperature registers 325° F. Working in small batches to prevent the oil temperature from dropping too much, add some of the potatoes to the pot and cook until cooked through and beginning to brown slightly, about 4 minutes, maintaining the temperature between 300° and 325° F and moving them occasionally. Using a slotted spoon or tongs, transfer the potatoes to the prepared sheet pan. Repeat with the remaining potatoes, returning the oil temperature to 325° F between each batch. Allow all the potatoes to cool for 15 minutes before continuing.

Preheat the oven to 200° F. Line another large sheet pan with several layers of paper towels. Increase the heat to medium-high and bring the oil temperature to 375° F. Divide the potatoes into three equal batches. Add one batch of potatoes to the oil and cook until crisp and deep golden brown, 1 to 2 minutes. Transfer the potatoes to the prepared sheet pan to drain, then transfer to a third sheet pan and hold in the oven. Return the oil temperature to 375° F, and repeat with the remaining two batches of potatoes, draining each batch on fresh paper towels.

Season the fries with the spices. Serve immediately.

Serves 4 to 6