Imen Alton Brown Baked Potato Fries Recipe is made with russet potatoes, safflower or vegetable oil, kosher salt, and black pepper. This recipe creates crispy, golden fries with a tender interior and perfectly seasoned skin. It takes about 1 hours and 5 minutes to prepare and serves 4.
Alton Brown Baked Potato Fries Recipe Ingredients
- 3 (8-ounce) russet potatoes, scrubbed and rinsed
- 2 teaspoons plus 2 quarts safflower or vegetable oil, for frying
- 1 tablespoon Kosher salt
- Freshly ground black pepper
How To Make Alton Brown Baked Potato Fries Recipe
- Preheat the Oven: Set oven to 350°F and position a rack in the top half. Place an empty sheet pan on a lower rack.
- Prepare the Potatoes: Poke holes in the potatoes using a fork or paring knife. Coat with 2 teaspoons of oil and sprinkle generously with salt.
- Bake the Potatoes: Place the potatoes directly on the oven rack and bake until tender, 45 minutes to 1 hour, or until an instant-read thermometer reads 185°F–195°F.
- Cool and Chill: Let potatoes cool to room temperature, then refrigerate unwrapped overnight.
- Heat the Oil: The next day, heat 2 quarts of oil to 375°F in a Dutch oven fitted with a thermometer.
- Prepare for Draining: Line a rimmed baking sheet with paper towels and place a wire cooling rack upside down on top.
- Slice the Potatoes: Cut the cold potatoes into 1/2-inch-thick batons, keeping the skin attached.
- Fry the Fries: Fry 8–10 batons at a time for 2 to 3 minutes until golden brown. Adjust heat as needed to maintain 375°F.
- Drain and Season: Remove fries with a spider, place on the rack, and season with additional salt and pepper while hot.
Recipe Tips
- Bake in Advance: Baking and chilling the potatoes overnight creates the ideal texture for frying.
- Use a Thermometer: Maintain accurate oil temperature for the best crisp.
- Cut Uniformly: Even slices cook more consistently.
- Fry in Small Batches: Overcrowding drops the oil temperature and affects crispness.
- Serve Immediately: Fries are best right after frying for maximum crunch.
What To Serve With Baked Potato Fries
These fries go great with burgers, grilled cheese sandwiches, hot dogs, or fried chicken. Serve them with ketchup, aioli, ranch dressing, or cheese sauce for dipping.
How To Store Baked Potato Fries
Refrigerate: Store leftovers in a sealed container for up to 2 days. Reheat in the oven to restore crispness.
Freeze: Freeze on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a hot oven.
Baked Potato Fries Nutrition Facts
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Sugar: 1g
- Protein: 3g
- Sodium: 480mg
FAQs
Why bake the potatoes first?
Baking helps remove moisture and sets up a fluffy interior before frying.
Can I use a different oil?
Yes, canola or peanut oil also works well for frying.
How do I keep fries crispy?
Fry in small batches and place on a rack, not directly on paper towels.
Can I skip the overnight chill?
It’s not recommended, as chilling improves texture and fry results.
Can I air-fry these instead?
Yes, but they may be less crisp than deep-fried. Adjust cook time accordingly.
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Alton Brown Baked Potato Fries Recipe
Description
Crisp, golden baked-then-fried fries with a fluffy interior and well-seasoned skin.
Ingredients
Instructions
- Heat oven to 350°F. Poke holes in potatoes, coat with oil, and sprinkle with salt.
- Bake directly on oven rack for 45 minutes to 1 hour, until 185°F–195°F inside.
- Cool to room temp, then refrigerate overnight.
- Heat 2 quarts oil to 375°F in a Dutch oven.
- Line a baking sheet with paper towels and place a rack on top.
- Slice cold potatoes into 1/2-inch batons.
- Fry 8–10 batons at a time for 2–3 minutes until golden.
- Remove to rack, season with salt and pepper, and serve hot.
