Vegas Fries

by Rachael Ray Show Staff 3:00 AM, September 18, 2012

Aired September 18, 2012

Serves 1 serving
14 ounces hand-cut French fries, fried extra crispy (fry three times until golden)
1 tablespoon white vinegar
1 pinch kosher salt
2 ounces buffalo sauce (recommend Frank's RedHot)
1 teaspoon grated Parmesan
1 pinch chopped flat leaf parsley
1/4 cup Bleu-Sabi Dipping Sauce (recipe follows)
For Bleu-Sabi Dipping Sauce:
1/2 cup mayonnaise
1 cup sour cream
1/2 tablespoon white wine vinegar
1/8 tablespoon ground black pepper
1/8 tablespoon kosher salt
1/8 tablespoon Tabasco
Pinch granulated garlic
1/2 tablespoon Worcestershire
2.5 ounces blue cheese crumbles
1/4 cup buttermilk
2 tablespoons wasabi powder

Hand-cut French fries into 5/16-inch matchsticks. Rinse under cold running water then place in a bowl of cold water mixed with white vinegar and leave to soak overnight.

Drain and pat fries dry. Blanch French fries in a large pot of 325- 350F oil for 5 minutes to cook without color. Drain on a rack and allow to cool to room temperature.

Increase temp of oil to 375F and return fries to fryer. Cook 5 minutes to crisp. Drain and cool on a rack once more. Once fries are room temperature again, put back in oil for the final frying. Fry until golden brown and extra-crispy, 3-5 minutes then drain and dump directly into a large metal bowl.

Toss hot, extra-crispy fries in salt and buffalo sauce to coat evenly. Serve in a paper cone and top with grated parmesan and chopped parsley. Serve with bleu-sabi dressing on the side.

For Bleu-Sabi Dipping Sauce: Mix together well in a food processor or with a whisk. Refrigerate until ready to serve. Yields 2 cups.