Buffalo Poutine with Gorgonzola

By lorik

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

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

Details

Adapted from cuisineathome.com

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