Ingredients
Fries
6 russet potato
5 quart cold water
as needed canola oil
as needed Salt
1 bottle tabasco
Fry Sauce
¾ cup mayonnaise
⅓ cup ketchup
½ tbsp pickle juice
½ tbsp worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
to taste salt
Tools
bowl
whisk
Directions
Fries
Step 1
(Optional): Set a dehydrator to 150F and empty entire bottle of Tabasco. Dehydrate for 5 hours, or until entirely dried out. Transfer to spice mixer and grind till powder. Reserve.
1 bottle tabasco
Step 2
Peel your russet potatoes and cut into thick strips. Submerge in cold water about an hour to a few hours in refrigerator.
6 russet potato
5 quart cold water
Step 3
Get a large pot of boiling water and salt well. The potatoes will absorb salt. Once boiling, lower to medium heat, and boil in batches for 20 mins. They should be just starting to fall apart.
as needed Salt
6 russet potato
Step 4
Transfer to a wire rack and let air out for at least 15 mins.
Step 5
Get a deep fryer set to 285F. You’re gonna do your first fry for 10 mins. Transfer to rack and rest 15 mins.
6 russet potato
as needed canola oil
Step 6
Increase temp to 350F. Second fry. You’re going to get a nice crispy golden exterior. Cook about 4 mins, making sure to check.
6 russet potato
Step 7
transfer to mixing bowl, season with salt and dehydrated powder, and serve with fry sauce
as needed Salt
Fry Sauce
Step 1
Combine all ingredients in a mixing bowl and whisk.
¾ cup mayonnaise
⅓ cup ketchup
½ tbsp pickle juice
½ tbsp worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
to taste salt
Step 2
Transfer to a small bowl and refrigerate. It should last up to a week.