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Alley Fries With Balsamic Glaze

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Alley Fries With Balsamic Glaze

Name: Alley Fries With Balsamic Glaze
Prep time: P0Y0M0DT0H50M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 cups balsamic vinegar; 8 cups canola oil, peanut oil or liquid shortening, for frying; 3 pounds russet potatoes, peeled and cut into fries; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 12 ounces gouda cheese, shredded (about 4 cups); Pinch of red pepper flakes

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Level: Easy
Total: 1 hr 15 min

Prep: 50 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 1 hr 15 min

Prep: 50 min
Cook: 25 min

Yield: 4 servings

Ingredients

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2 cups balsamic vinegar

8 cups canola oil, peanut oil or liquid shortening, for frying

3 pounds russet potatoes, peeled and cut into fries

Kosher salt and freshly ground pepper

12 ounces gouda cheese, shredded (about 4 cups)

Pinch of red pepper flakes

Directions

Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch