Smoked French Fries

1:20 - Prep 0:10 / Cook 1:10

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 center. Serve them with a creamy Parmesan and roasted garlic dipping sauce.

4 Servings


French Fries
  • 3 large Yukon Gold or russet potatoes
  • high temperature oil for deep-frying
  • 1 1/2 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
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon roasted garlic paste
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
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Step 1 Of 8
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 ¼” thick slices. Then, cut the slices into ¼” fries. Place potato slices in cold water and soak for 2-4 hours.
3. Preheat smoker to 250°F.
4. Remove fries from water and place on a resting rack on a half sheet pan. Place the pan on the center grate. Smoke for 1 hour.
5. Preheat a deep fryer to 325°F with 1 ½ inches of high temperature oil.
Hot TipIf you prefer, you can deep-fry the potatoes in a Dutch oven with 1 ½ inches 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 375°F. 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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