Big Bowl Recipe
Mountain of our house made fries Add Cheese Sauce $4.00 Add Chicken Tenders $5.00
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.
Big Bowl — House Fries
Optional Add-Ons
Method
Big Bowl — House Fries
- 1
Prep the potatoes
Wash and scrub the russet potatoes. Peel if desired. Cut each potato into 1/3–1/2-inch matchstick fries (uniform thickness so they cook evenly).
- 2
Soak to remove starch
Place cut fries in a large bowl and cover with 8 cups cold water. Stir in 1 teaspoon of the kosher salt. Let soak at least 30 minutes (up to 2 hours) to draw out surface starch; this yields crisper fries.
- 3
Ice bath rinse
Prepare an ice bath with 2 cups ice and cold water in a second bowl. Drain the soaked fries and transfer them briefly into the ice bath for 1–2 minutes to stop any warm clinging starch and firm the centers. Drain thoroughly.
- 4
Dry and dust with cornstarch
Spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry. In a large bowl, toss the dried fries with 2 tablespoons cornstarch until evenly coated — this helps create a crunchy exterior.
- 5
First fry (blanch)
Heat 6 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the fries in small batches so the oil temperature holds, about 4–6 minutes per batch, until they are softened and pale (not browned). Remove with a slotted spoon to a wire rack or paper towels to drain. Allow blanched fries to cool — you can refrigerate for 15–30 minutes to improve crisping if time allows.
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Drain on a wire rack or paper towels.
- 7
Season and assemble
While hot, immediately toss the fries with the remaining 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika (adjust to taste). Heap the fries into a large 'Big Bowl' mound and serve hot.
Optional Add-Ons
- 8
Cheese sauce — make slurry
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to make a slurry.
- 9
Cheese sauce — cook
In a small saucepan over medium heat, melt 2 tablespoons butter. Pour in 1 cup milk and bring to a gentle simmer while whisking. Whisk in the cornstarch slurry and simmer 1–2 minutes until the sauce begins to thicken, stirring constantly.
- 10
Cheese sauce — finish
Lower heat to low and remove the saucepan from direct heat. Stir in 2 cups shredded sharp cheddar a handful at a time until fully melted and smooth. Season with 1/4 teaspoon salt and 1 teaspoon hot sauce (or to taste). Keep warm over the lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons additional milk.
- 11
Chicken tenders — marinate
If adding chicken, combine 1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder in a bowl. Add 4 chicken tenderloins and refrigerate to marinate for at least 15–30 minutes (or up to 2 hours).
- 12
Chicken tenders — dredge and egg wash
Set up a dredging station: in one shallow bowl whisk 1 egg; in another bowl combine 1 cup all-purpose flour and 1 teaspoon paprika. Remove tenders from the marinade, letting excess drip off. Dip each tender first into the egg, then into the flour mixture, pressing to adhere an even coating.
- 13
Chicken tenders — fry
Heat 2 cups vegetable oil in a skillet over medium-high heat (or use a deep fryer) to 350°F (175°C). Fry the coated tenders in batches, 3–4 minutes per side (total about 6–8 minutes), until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack or paper towels.
- 14
