For a twist on poutine —
the Canadian version of french fries —
twice-fried potatoes are tossed in
a spicy Buffalo sauce. And a little
Gorgonzola completes the theme.
Makes
4 servings
Total Time
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Ingredients
HEAT:
MELT:
FRY:
TOSS:
Test Kitchen Approved
Tip: Why Double Fry?
When double-frying french fries,
the first fry breaks down the starchy
structure of the potato, and the
second fry makes them super crispy.
Instructions
Heat oil in a deep fryer or large
pot no more than two-thirds full
to 340°. Line a baking sheet with
paper towels.
Melt butter in a small saucepan
over low heat; stir in hot sauce
and honey and keep warm.
Fry potatoes in two batches,
6 minutes each; transfer to
prepared baking sheet to cool,
10–15minutes. Increase deep fryer
heat to 375°.
Fry potatoes in two batches until
golden brown, 5–7minutes each.
Transfer hot sauce mixture to a
large bowl.
Toss potatoes with hot sauce
mixture; stir in Gorgonzola and
season with salt and pepper.
The secrets to restaurant-quality,
crispy fries are double frying, and
not overcrowding the fryer.
Toss the fries with the sauce while
they’re hot from the fryer. The heat
will help them absorb the flavors.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 291
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 43mg 14%
Sodium 519mg 21%
% Daily Value*
Carbs 34g 11%
Fiber 3g 12%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
