Fries are a sure-fire way to bring life to a dull dish. What’s not to love? They’re crisp, juicy, and insanely yummy.
By far, one of my favorite places to get fries is Wingstop. And that’s why I love this Wingstop fries copycat recipe to bits and pieces!
They’ve knocked fried spuds out of the park with their perfectly seasoned recipe! They come out tender on the inside and crunchy on the outside.
With this easy method, there’s no need to hop in the car and head out for fast-food.
Enjoy!
These Wingstop fries are the tastiest side, and any main course will be lucky to have them as a companion. Don’t believe me? Try the recipe and see for yourself!
Copycat Wingstop French Fries
There’s no other word to describe Wingstop French Fries but sublime. They’re just that good! They’re tender on the inside and so crunchy on the outside.
And the flavor? It’s bursting with the perfect balance of spices and sugar.
If you’ve never tried Wingstop fries, what are you waiting for?
Just a word of caution, though: these fries are incredibly addictive, it’s almost impossible to limit yourself to just one serving.
How to Cut Potatoes Into Fries
The key to the best-tasting homemade fries is to slice the potatoes yourself. Do not rely on pre-cut, frozen potatoes here. Believe me, those fries won’t be nearly as good.
If you do it yourself, you’ll get fresh and crisp fries your kids will surely love. Don’t panic, because it’s not that difficult.
The easiest way to do it is to use a mandoline or a French fry cutter. That way, you get evenly sliced potatoes all the time.
Just push the potato, whether peeled or not, onto the safeguard and slide it up and down against the mandoline.
If you don’t have a cutter available, you can always use a trusty knife. A sharp chef’s knife is more than capable of doing the job!
Start by plopping the potato on its side on a cutting board. Cut off the bottom of the potato to get a flat-bottom surface.
Then slice the potato lengthwise into even slices. Stack a few slices on top of each other, then slice them again in the opposite direction to form strips. Repeat with the remaining slices.
Slice them according to however thick or thin you want them – as long as you make uniform slices, you’re okay.
Tips & Tricks for the Best Seasoned Fries
- The type of potato matters when making fries. Russet potatoes are best for this recipe: they’re dense and contain little water, making them super crispy when fried.
Avoid waxy potatoes such as fingerling, red, and new potatoes. These guys have lots of moisture, which will yield hollow fries.
- Picking the right oil is also just as important. You’ll want one with a high smoke point to avoid burning your potatoes. And you’ll want it to have a neutral flavor as well, so that it won’t affect the taste of your fries.
The best candidates for this are canola oil, vegetable oil, peanut oil, or safflower oil.
- It’s best to use a frying thermometer so you can keep track of the oil’s temperature.
- Dry your potatoes well before frying to avoid oil splatter.
- If your fries turn soggy, pop them in the oven and bake at 400 degrees Fahrenheit for 5-10 minutes.
- Another secret to extra crispy potatoes? Double frying! Frying the potatoes once will form moisture, causing the potatoes to wilt. Frying them again will take care of the problem.
- Can’t stand frying? I hear you! Not only is it tiring, but it also yields a rather unhealthy snack. So go ahead and pop your spuds in the oven for an effortless and healthy treat.
Here’s how:
Preheat your oven to 425 degrees Fahrenheit and line a sheet with a greased foil. Coat your sliced, soaked, and dried potatoes with vegetable oil and drizzle with your chosen seasonings.
Bake the potatoes for 25-30 minutes or until golden brown, flipping them halfway through.
Flavor Variations
To make cheese fries, coat your cooked fries with shredded cheddar and bake until the cheese melts. This is perfect for kids!
If you’re serving this to adults, you can also season the fries with chipotle, chili, and garlic powder for more flavor.
Want chili cheese fries? Just spoon over thick chili on your cheese fries. Yum!
You can also add a Mexican flair to your fries by seasoning them with a teaspoon of paprika, cumin, chili powder, and salt.
Add half a teaspoon of oregano, onion, and garlic powder, too. Or, you can also just use a good old taco seasoning!
Want some spicy Cajun fries? Season your fries with garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and pepper.
How to Make Wingstop Fries
It’s not as complicated as you think! Here’s how to make fries a la Wingstop.
Wingstop Fries Recipe
6
servings200
kcalIngredients
4 large 4 Russet potatoes
Lawry’s seasoned salt
A pinch of granulated sugar
Vegetable oil
Instructions
- Rinse the potatoes and scrub the skins. Scoop out the eyes and rotten parts, if any. Peel if desired.
- Slice the potatoes with a knife or a mandoline into matchsticks. Pick your desired thickness, but be sure to make uniform slices.
- Soak the potatoes in cold water for at least 30 minutes to 2 hours. This process will remove some of the starches in the potatoes, making them crispy when fried.
- Drain the potatoes and pat them dry thoroughly with paper towels.
- Pour 3 inches deep of oil into a large pot. Let the oil heat to 325 degrees Fahrenheit.
- Drop a third of the potato strips into the pot and cook for 4-5 minutes. Repeat for the remaining strips.
- Increase the heat to 375 degrees Fahrenheit. Place a third of the cooked potatoes in the pot and refry for another 1 to 3 minutes, or until golden brown. Repeat for the remaining strips.
- Place the cooked potatoes onto a plate lined with paper towels.
- Season the fries with Lawry’s seasoned salt and granulated sugar.
