Recipe courtesy of Guy Fieri
Episode: Fuel the Fieri
Total:
1 hr 5 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Tyler Florence

French Toast

Recipe courtesy of Robert Irvine

French Breakfast Puffs

Recipe courtesy of Ree Drummond

Creme Brulee French Toast with Drunken Strawberries

Recipe courtesy of Bobby Flay

French Toast Roast with Bananas and Walnuts

Recipe courtesy of Tyler Florence

The Burger Bar

Recipe courtesy of Tyler Florence

Niman Ranch Burgers

Recipe courtesy of Ina Garten

Butter Burgers

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking