Seasoned Fries from Bonchon feature crispy, golden fries generously coated with a flavorful blend of savory spices, delivering a perfect combination of crunchy texture and bold, zesty taste.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Sheet pans
- Heat lamp or warming station
- Measuring spoons
- Shaker or sifter for seasoning
- Serving trays or baskets
Ingredients
- 2 lbs (900g) russet potatoes
- Vegetable oil (for frying)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon dried parsley
Russet potatoes are the best choice for these seasoned fries due to their high starch content, which ensures a crispy exterior and fluffy interior. Use vegetable oil with a high smoke point, such as canola or peanut oil, for frying to achieve perfect golden fries without burning. Measuring and evenly distributing the spice blend--including garlic powder, onion powder, paprika, cayenne pepper, black pepper, kosher salt, sugar, and dried parsley--is key to delivering a consistent bold and zesty flavor. Make sure the fries are thoroughly dried before frying to prevent splattering and maintain optimal crispness. Your homemade Seasoned Fries from Bonchon copycat menu will perfectly mimic the irresistible crunch and savory taste of the original dish.
Instructions
- Instructions:
- Wash, peel, and cut russet potatoes into fries.
- Soak cut potatoes in cold water for 30 minutes.
- Drain and thoroughly dry potatoes using paper towels.
- Preheat deep fryer to 350°F (175°C).
- Fry potatoes in batches until light golden, about 3-4 minutes.
- Remove fries and drain on a sheet pan lined with paper towels.
- Let fries cool for 10-15 minutes.
- Refry the cooled fries at 375°F (190°C) until crispy and golden, about 2-3 minutes.
- Drain fries and transfer to a mixing bowl.
- Combine garlic powder, onion powder, paprika, cayenne pepper, black pepper, kosher salt, sugar, and dried parsley in a shaker or sifter.
- Generously sprinkle seasoning blend over hot fries; toss to coat evenly with tongs.
- Transfer seasoned fries to serving trays or baskets.
- Hold under heat lamp or serve immediately.
Substitution
Seasoned Fries from Bonchon copycat recipe captures the crispy, golden texture and bold, savory spice blend characteristic of the original dish. If russet potatoes are unavailable, Yukon Gold potatoes make an excellent substitute, offering a slightly creamier texture while still frying crisp. When measuring spices, using a shaker or sifter ensures even seasoning distribution over the fries. Vegetable oil is recommended for frying due to its high smoke point, but canola or peanut oil also work well if preferred. You can keep fries warm and crisp by using a heat lamp or warming station until serving.
Tips
Make sure to soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispy texture. Thoroughly dry the fries before frying to prevent oil splatter and ensure even cooking. Fry the potatoes twice--first at 350degF (175degC) to cook through, then again at 375degF (190degC) to crisp them up. When seasoning, sprinkle the spice blend generously while the fries are still hot to allow the flavors to adhere better to your fries.
Nutritions
Seasoned Fries from Bonchon offer a tasty snack with substantial carbohydrate content from 2 lbs of russet potatoes, providing energy and dietary fiber. The vegetable oil used for deep frying adds calories and fat, including some unsaturated fats, but also increases overall calorie density. The blend of garlic powder, onion powder, paprika, and cayenne pepper contributes antioxidants and trace vitamins, enhancing the nutritional profile. Your portion will deliver a savory experience with a balance of macronutrients and flavorful spices.
Storage
To maintain the crispy texture and bold flavors of your Bonchon Seasoned Fries, store any leftovers in an airtight container at room temperature for up to 2 hours before serving. Avoid refrigeration as it causes sogginess and diminishes the seasoning's intensity. For reheating, use an air fryer or oven at 375degF (190degC) for 5-7 minutes to restore the fries' crunch and spice.
Variation or Alternatives
You can replace russet potatoes with sweet potatoes for a slightly sweeter and nutrient-rich variation. Experiment with smoked paprika instead of regular paprika to add a deeper, smoky flavor to the seasoning blend. Consider double frying the fries using canola oil for a lighter, crispier texture that holds up well under the heat lamp. Adding a pinch of dried rosemary or thyme to the seasoning mix can introduce an aromatic herbaceous note that complements the savory spices.
Allergies
Seasoned Fries from Bonchon contain spices such as garlic powder, onion powder, and paprika, which can cause allergic reactions in sensitive individuals. The use of vegetable oil for frying might also pose a risk if you have allergies to certain oils or cross-contamination concerns. It is important to review all ingredients and consult with your healthcare provider if you have food allergies.
Why this recipe?
Seasoned Fries from Bonchon stand out due to their unique blend of crispy texture and flavorful seasoning, combining a perfect balance of salt, garlic, and spices. Their addictive crunch and well-seasoned profile make them a popular choice among customers seeking a tasty side dish. Replicating this recipe allows you to enjoy the authentic taste and satisfaction at home without frequent visits to the restaurant. Your homemade version ensures freshness and customization, making it a worthwhile culinary endeavor.