You've gotta cut the potatoes in equal sized slices:
Dinosaur Bar-B-Que French Fries
- 2 qt peanut oil
- 1 1/2 large russet potato per person
- salt or other seasonings to taste
2. In a heavy-duty pot (I used cast iron) begin heating the peanut oil to 325 degrees. While the oil is heating, prepare a baking sheet covered in paper towels for draining the fries.
3. Once the oil has heated, begin to add the potatoes in small batches. Continue to monitor the temperature of the oil. Heat each batch for about 7-8 mins or until the potato yields slightly when you squeeze it. Remove from heat and drain on the paper towels. Allow to cool to room temperature and continue until all the batches are completed.
4. Prepare another sheet with fresh paper towels. Increase the heat of the oil to 375. Again, in small batches, fry the potatoes for 2-3 mins or until crispy. Drain and salt or season as desired. Serve immediately.
Kitchen Notes: This recipe requires a lot of patience. It's really important to fry only in small batches, otherwise the temperature of the oil will plunge and the potatoes will not cook properly. Additionally, the original recipe called for the second batch to also be fried for 7-8 mins, but this crisped the potatoes into oblivion. You may new to test a few fries to see what works best for you.
Verdict? These taste a lot like their Syracuse counterparts. They are delightfully yummy fries! However, they are a lot of work. If you have a great fry place in town, silently give thank your lucky stars, and pony up the $2.99.