Buffalo Poutine with Gorgonzola

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When double frying french fries, the first fry breaks down the starchy structure of the potato, and the second fry makes them super crispy.

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Ingredients

  • HEAT:
  • Makes 4 servings
  • Total time: 40 minutes + cooling
  • Vegetable oil
  • MELT:
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. hot sauce (such as Frank’s)
  • 1 tsp. honey
  • FRY:
  • lb. russet potatoes, cut into 1/4-inch-thick sticks TOSS:
  • 1/2 cup crumbled Gorgonzola
  • Salt and black pepper to taste

Preparation

Step 1

Heat oil in a deep fryer or large pot no more than two-thirds full to 340°.

Line a baking sheet with paper towels.

Melt butter in a small saucepan over low heat; stir in hot sauce and honey and keep warm.

Fry potatoes in two batches, 6 minutes each; transfer to prepared baking sheet to cool, 10–15 minutes. Increase deep fryer heat to 375°. Fry potatoes in two batches until golden brown, 5–7 minutes each.

Transfer hot sauce mixture to a large bowl. Toss potatoes with hot sauce mixture; stir in Gorgonzola and season with salt and pepper.

Per serving: 291 cal; 15g total fat (10g sat); 43mg chol; 519mg sodium; 34g carb; 3g fiber; 8g protein

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