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Ingredients
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Fries
Buffalo Sauce
Method
Fries Preparation
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into thin fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Mix the Dry Ingredients
In a large bowl, combine all-purpose flour, cornstarch, salt, pepper, garlic powder, and paprika.
- 4
Prepare the Batter
Gradually add water to the dry ingredients while whisking until you have a smooth batter.
- 5
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C) over medium-high heat.
- 6
Coat the Fries
Remove the fries from the water and pat them dry with a kitchen towel. Dip each fry into the batter, allowing excess batter to drip off.
- 7
Fry the Fries
Carefully add the battered fries to the hot oil in small batches. Fry them for about 5-7 minutes or until golden brown and crispy.
- 8
Drain the Fries
Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.
Buffalo Sauce Preparation
- 9
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter completely.
- 10
- 11
Simmer the Sauce
Allow the sauce to simmer for about 5 minutes while stirring occasionally.
- 12