French fries have to be one of the most popular dishes in the world. It may be people’s favorite way of cooking and eating a potato. In all its different types and variations, smoking French fries has to be the best way to take your typical French fries to a whole new level. Especially, if you are someone who likes experimenting in the kitchen, then smoking French fries are right up your alley.
However, getting the right smoked flavor in your potato fries is no easy job. The good thing is that it doesn’t require too many complicated steps. It can be easily achieved within the safety and comfort of your kitchen. You don’t have to venture out and look for a place selling the right kind of smoked French fries.
This article will cover everything from what kind of potatoes to use to what would be the best dip to have with smoked French fries. We hope it’s helpful!
The most important concern that arises when cooking anything is what ingredients to use. This is the same case when it comes to making smoked French fries. Keep reading to find out what kind of potatoes are best to use for such French fries and what is the ideal oil to cook them in.
When it comes to smoked French fries there are two kinds of potatoes that are best to use.
Russet Potatoes: The first is the popular and most easily available potatoes called russet potatoes. Since smoking French fries also includes frying, these potatoes are a good option because of their low moisture and higher starch content. This results in fries that are golden and crispy on the outside but soft and fluffy on the inside.
Yukon Gold Potatoes: However, the best option for smoked French fries without a doubt has to be the Yukon Gold Potatoes. They have a deep potato flavor, which comes out even more once the potatoes are smoked and fried. If you want to have French fries that are crispy but also carry their natural sweetness and softness inside, then the Yukon Gold Potatoes have to be the best choice.
Choosing the right kind of oil has to be the easiest part when it comes to cooking smoked French fries. You just have to be sure of one thing, that the oil you are using has a high smoke point. This will ensure that:
Other than this, you have the option to either cook in vegetable fat or animal fat. This entirely depends on your preference. Vegetable oils are mostly flavorless so the flavor in your French fries will wholly be dependent on the kind of potatoes you use and how you season them.
The first step to making any kind of French fries is cutting up the potatoes. The right size and shape matter as it affects the cooking time of your potatoes and their texture.
For smoked French fries, it’s recommended to first peel the potatoes and then cut them up to around ¼” thickness on each side. If you are someone who finds this whole process cumbersome or can never get the shape right, then you might want to consider investing in a French fry cutter. The Westmark Multipurpose French Fry Cutter is a good option as it’s adjustable and allows you to cut potatoes to different sizes. You can also use it for cutting potatoes whenever you’re making fries.
After cutting the potatoes, soak the slices in cold water for around 1 to 3 hours. This is also when you can start preparing your smoker. It should be preheated to 250°F and both charcoal and wood chips are good options to get the fire going for smoking the French fries.
After the slices are done soaking, they should be placed on the rack, with some distance between each fry. For the perfect smokey flavor, smoke the fries for exactly 1 hour and then let them cool to room temperature before starting the frying process.
To achieve the best smoked French fries, you have to fry them twice. The first time is supposed to cook the inside and for this, you’ll have to heat the oil to around 325°F.
Fry the French fries in small batches for 3 minutes and once all of them are done, set them aside for a while. Raise the temperature of the oil to 375°F and deep fry the fries one more time, similarly in small batches and for 3 minutes per batch.
The purpose of this is to achieve that light golden brown crispy exterior that all fast-food fries are popular for.
You can spend more time frying at this point, and just take them out when they reach that golden color. After taking them out, immediately place them on a cooling rack to get rid of the excess oil, and to get them ready for seasoning.
The next step is to season your smoked French fries. You have to do this as soon as they are out of the fryer and still hot to the touch. Seasoning can be done to your own preference, with either salt or pepper.
However, if you want your fries to have an extra punch, you might want to consider buying a bottle of seasoning. Primal Palate Organic Spices Meat & Potatoes Seasoning can work perfectly with these smoked French fries and it’s also a good option since it’s kosher and gluten-free.
When it comes to dipping sauces, you can never go wrong with plain old ketchup! It’s a popular condiment to have with French fries and yes, it will taste as amazing with these smoked ones.
However, if you’re feeling fancy, you can make your own special sauce at home too. Take a bowl and put mayonnaise, sour cream, chopped garlic, lemon juice, and salt, and then thoroughly whisk all these ingredients together.
You can do everything to your preference and play with it till it’s the right flavor for you. Refrigerate it until your fries are ready and then enjoy.
Smoked French fries are just another variation to an already popular and much beloved dish. They are easy to make on your own and enjoy whenever you want to, either alone or with friends and family. That added smokey flavor will without a doubt appeal to anyone.
The best thing about smoking French fries is that only with this small extra step of smoking you can take a simple dish to the next level. They are most ideal to make when you’re sick of normal fries and feel like doing something fun and interesting, with an outcome that is guaranteed to be delicious.
Hopefully, with this recipe, you’ll get to smoking French fries soon and enjoy the process of both cooking and eating them.