Bobby Flay’s Southwestern French Fries

I usually make my fries Belgian style. They are the best because they are double fried. The first fry gets the potatoes cooked through and tender. The second makes them crunchy. Just perfect. Leen taught me how to make these, but I think I make them better!

This recipe uses Belgian fries as the base and then adds a bunch of spices to make it southwestern. I used a Bobby Flay recipe for this and made a modification to make them spicier with paprika.

– Idaho potatoes
– Canola oil
– 1 tsp salt
– 1 tsp paprika
– 1 tsp pepper
– 1 tsp oregano
– 1 tsp onion powder
– 1 tsp turmeric

Heat the oil to 320 degrees. Peel and slice the potatoes french fry thin. Fry the potatoes for about 4 minutes. Remove and place on a paper towel and let cool. Heat the oil to 375 degrees. Add the fries and leave for about 90 seconds, remove and place on a paper towel to dry the excess oil. At this point they are Belgian and taste great with just a sprinkle of salt.

Mix all the spice components and sprinkle them on the fries while still hot. This makes them southwestern.

Eat with mayo.

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