Smoked French Fries Recipe

1h 15m

Yukon Gold potatoes give these Smoked French Fries natural sweetness and a delicate texture. First they’re smoked. Then, they’re deep-fried twice at different temperatures for a golden, crispy outside and a fluffy, white centre. Serve them with a creamy Parmesan and roasted garlic dipping sauce.


French Fries

3 large Yukon Gold or russet potatoes
high temperature oil for deep-frying
1½ teaspoons fine sea salt or another fine salt
1 tablespoon freshly grated Parmesan cheese
1 teaspoon finely chopped flat leaf parsley or green onion

Parmesan Roasted-Garlic Dipping Sauce

½ cup mayonnaise
½ cup sour cream
¼ cup freshly grated Parmesan cheese
1 tablespoon roasted garlic paste
2 teaspoons fresh lemon juice
½ teaspoon salt


  1. Whisk mayonnaise, sour cream, Parmesan cheese, garlic paste, lemon juice and salt together in a medium-sized bowl. Refrigerate until ready to serve.
  2. Peel and slice potatoes into 60 mm thick slices. Then, cut the slices into 60 mm fries. Place potato slices in cold water and soak for 2-4 hours.
  3. Preheat smoker to 120°C.
  4. Remove fries from water and place on a resting rack on a half sheet pan. Place the pan on the centre grate. Smoke for 1 hour.
  5. Preheat a deep fryer to 160°C with 4 cm of high temperature oil.
    HOT TIPIf you prefer, you can deep-fry the potatoes in a Dutch oven with 4 cm of high temperature cooking oil.
  6. Deep fry small batches of French fries for 3 minutes per batch. Set aside; don’t season them yet.
  7. Increase fryer temperature to 190°C. Deep fry French Fries for a second time in small batches until they’re deep golden brown and begin to rise to the surface. Remove to a resting rack and season each batch immediately with fine salt.
  8. When all the fries are cooked and still hot, dust the whole batch with Parmesan cheese and parsley or green onion. Serve with dipping sauce.

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