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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 2 cups balsamic vinegar
- 8 cups canola oil, peanut oil or liquid shortening, for frying
- 3 pounds russet potatoes, peeled and cut into fries
- Kosher salt and freshly ground pepper
- 12 ounces gouda cheese, shredded (about 4 cups)
- Pinch of red pepper flakes
Method
- Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat.
- Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
- Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes.
- Transfer to a baking sheet using a large slotted spoon; let cool.
- Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes.
- Transfer to a paper towel-lined baking sheet using a large slotted spoon.
- Season immediately with salt and pepper.
- Preheat the broiler.
- Transfer the fries to a heatproof platter or baking sheet.
- Sprinkle with the cheese and broil until it melts, about 2 minutes.
- Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes.
- Photograph by Kat Teutsch
