Apple N' Hickory Smoked Fries Recipe
Crispy fries smoked in our own smoker, sea salt and pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Preparation
Smoking
Method
Potato Preparation
- 1
Prepare the Potatoes
Wash and peel the russet potatoes, then cut them into thin strips to resemble fries. Aim for uniform thickness for even cooking.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This helps achieve extra crispiness.
- 3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel. Removing moisture is key to crispy fries.
- 4
Season the Potatoes
In a large bowl, toss the dried potato strips with olive oil, sea salt, and black pepper until evenly coated.
Smoking
- 5
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Drain and set aside. Preheat your smoker to 225°F (107°C).
- 6
- 7
Crisp the Fries
After smoking, transfer the fries to a baking sheet and place them in a preheated oven at 425°F (220°C) for an additional 15-20 minutes to achieve a crispy texture.
- 8
Serve
Once crispy, remove the fries from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce.
