Just when you thought fries couldn’t get any better, along comes this Wingstop seasoned fries recipe to prove you wrong. Perfectly crispy on the outside, fluffy on the inside, and packed with a signature blend of spices, these fries are a game-changer for any meal or snack time.
Why This Recipe Works
- The double-frying technique ensures your fries are crispy on the outside and tender on the inside.
- A carefully balanced blend of spices gives these fries their signature Wingstop flavor that’s hard to resist.
- Using russet potatoes, known for their high starch content, guarantees the perfect fry texture.
- Soaking the cut potatoes in cold water removes excess starch, preventing them from sticking together and ensuring even cooking.
- The final toss in seasoning while the fries are hot allows the spices to adhere perfectly, maximizing flavor in every bite.
Ingredients
- 4 large russet potatoes, peeled and cut into 1/2-inch sticks
- 1/4 cup vegetable oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
Equipment Needed
- Large bowl
- Sharp knife
- Cutting board
- Large pot or deep fryer
- Slotted spoon
- Paper towels
- Mixing bowl
Instructions
Prepare the Potatoes
Start by peeling and cutting your russet potatoes into 1/2-inch sticks. Soak them in a large bowl of cold water for at least 30 minutes to remove excess starch. This step is crucial for achieving the perfect fry texture. After soaking, drain and pat the potatoes dry with paper towels to ensure they fry up crispy.
First Fry
Heat the vegetable oil in a large pot or deep fryer to 325°F. Fry the potatoes in batches to avoid overcrowding, cooking each batch for about 5 minutes until they’re soft but not yet browned. Remove with a slotted spoon and let them drain on paper towels. This first fry cooks the potatoes through, setting the stage for a crispy exterior in the second fry.
Second Fry
Increase the oil temperature to 375°F. Fry the potatoes again in batches for another 3-5 minutes until they’re golden brown and crispy. The higher temperature this time around ensures that beautiful, crunchy exterior we all love in a good fry. Drain on fresh paper towels to remove any excess oil.
Season the Fries
While the fries are still hot, transfer them to a mixing bowl. Sprinkle the garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using) over the fries. Toss gently but thoroughly to ensure each fry is evenly coated with the seasoning blend. The heat from the fries helps the spices adhere, creating that irresistible Wingstop flavor.
Serve Immediately
These Wingstop seasoned fries are best enjoyed hot and fresh. Serve them alongside your favorite dipping sauces or as a side to burgers, wings, or sandwiches. The combination of crispy texture and bold seasoning makes them a hit every time.
Tips and Tricks
For the crispiest fries, make sure your oil is at the correct temperature before adding the potatoes. A kitchen thermometer can be a game-changer here. Don’t skip the soaking step; it’s essential for removing excess starch and preventing soggy fries. If you’re making a large batch, keep the first round of fried potatoes warm in a 200°F oven while you finish frying the rest. Experiment with the seasoning blend to suit your taste—adding a bit more cayenne can kick up the heat, while a sprinkle of Parmesan cheese can add a new dimension of flavor.
Recipe Variations
- Cheesy Fries: After seasoning, sprinkle shredded cheddar or Monterey Jack cheese over the hot fries and pop them under the broiler for a minute or two until the cheese is melted and bubbly.
- Loaded Fries: Top your seasoned fries with cooked bacon bits, diced green onions, sour cream, and a drizzle of ranch dressing for a hearty snack or meal.
- Sweet Potato Fries: Substitute russet potatoes with sweet potatoes for a sweeter, nutrient-packed alternative. Adjust cooking times as sweet potatoes may cook faster.
- Spicy Fries: Increase the amount of cayenne pepper or add a dash of hot sauce to the seasoning mix for those who like it extra spicy.
- Herb Fries: Add dried herbs like rosemary, thyme, or oregano to the seasoning blend for an aromatic twist.
Frequently Asked Questions
Can I bake these fries instead of frying?
Yes, you can bake these fries for a healthier alternative. Preheat your oven to 425°F, toss the soaked and dried potato sticks with a bit of oil and the seasoning, and spread them in a single layer on a baking sheet. Bake for about 30-35 minutes, flipping halfway through, until they’re crispy and golden.
How do I store leftover fries?
Leftover fries can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 375°F for about 10 minutes to bring back some of their crispiness. Microwaving is not recommended as it will make them soggy.
Can I use other types of potatoes?
While russet potatoes are recommended for their high starch content, which contributes to the perfect fry texture, you can experiment with Yukon Gold or even red potatoes. Keep in mind that the texture and cooking time may vary slightly with different types of potatoes.
Summary
This Wingstop seasoned fries recipe delivers crispy, flavorful fries that are perfect for any occasion. With a double-fry technique and a signature blend of spices, these fries are sure to be a hit. Whether you’re serving them as a side or enjoying them on their own, they’re guaranteed to satisfy your cravings.