Vodka Pepperoni Fries Recipe

prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4–1/2-inch thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then drain and pat completely dry with paper towels.

par-cook (optional for crispier fries)

Bring a pot of salted water to a gentle boil, add the cut fries and blanch for 3–4 minutes until just tender but not falling apart. Drain and spread on a sheet pan to cool and dry. Alternatively skip this step and proceed directly to frying/baking.

fry the fries

Heat vegetable oil in a large heavy skillet or deep fryer to 350°F (175°C). Fry the potatoes in batches for 4–6 minutes until golden and crisp. Transfer to a paper towel-lined tray and immediately season with 2 tsp salt and 1 tsp black pepper. If using an oven, toss dried fries with 2 tbs oil and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp; then season.

In a medium skillet over medium heat, warm 2 tbs olive oil and 1 tbs butter. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Add the 14 oz crushed tomatoes and stir to combine. Simmer gently for 8–10 minutes to thicken slightly.

Carefully add 1/4 cup vodka (stand back as it may flame) and simmer 2–3 minutes to cook off the alcohol. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer 2–3 minutes until the sauce is smooth and slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

preheat and arrange

Preheat oven to 425°F (220°C). Spread the hot fries in an even layer on a large oven-safe baking sheet or skillet.

layer toppings

Spoon the warm vodka sauce evenly over the fries (about 3/4 to 1 cup sauce depending on preference). Scatter the 20 slices of pepperoni across the fries. Top with the 2 cups shredded mozzarella, making sure cheese covers most fries, and sprinkle 1/4 cup grated parmesan on top.

melt cheese

Bake in the preheated oven for 6–8 minutes until the cheese is melted and bubbly. For a slightly browned top, finish under the broiler 1–2 minutes, watching closely to prevent burning.

While the fries are baking, make the pesto. In a food processor combine 1 cup packed basil leaves, 2 tbs pine nuts, 1 peeled garlic clove, 1/4 cup grated parmesan, 1/4 cup extra-virgin olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon juice (optional). Pulse until smooth but still slightly textured, scraping down the sides once. Taste and adjust seasoning.

finish and serve

Remove the baked fries from the oven. Let rest 1 minute, then spoon or drizzle pesto over the top in ribbons or dollops. Serve immediately while hot so cheese remains gooey.