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BBQ & Malt Vinegar French Fries
- Apr, 18 , 22
- Shawna Shanahan
3 Medium size Potatoes (peeled if desired)
Kosher salt, to taste
Peanut or canola oil for deep-frying
1 ½ tsp Malt vinegar sea salt
1 ½ tsp BBQ Rub
Line a baking sheet with paper towels.
Cut the potatoes into 1/4 to 1/2 inch thick slices.
Pour approximately 4 to 5 inches of oil into a deep, heavy frying pan or saucepan.
Set burner to medium heat , and heat oil to approximately 325°F, using a deep-frying thermometer.
*It is best to fry in small batches, rather than crowding the pan with too many potatoes.
Turn the potatoes once or twice until they are almost tender, and still pale and waxy looking, approximately 6 to 8 minutes.
Using a slotted spoon, transfer the potatoes to the paper towel lined baking sheet to drain excess oil.
Season generously with malt vinegar sea salt , BBQ Rub, and if needed, Kosher salt. Serve hot.
Click HERE for some more ideas on how to spice up your potatoes>>