Fries Only from Cane's feature golden, crispy, Texas-style seasoned fries with a fluffy interior, delivering a perfect blend of crunchy exterior and tender bite.
Equipments
- Deep fryer
- Fry baskets
- Heat lamp or warming station
- Commercial potato cutter
- Food prep table
- Mixing bowl
- Tongs
- Sheet tray (for draining)
- Scooper or fry scoop
- French fry bags or serving containers
Ingredients
- 3 large Russet potatoes
- 4 cups vegetable oil (for frying)
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Russet potatoes are essential for achieving the classic texture of Cane's Fries, known for their crispy exterior and fluffy interior. Using vegetable oil at the right temperature ensures even frying without excess greasiness, while the combination of kosher salt, garlic powder, onion powder, paprika, and black pepper provides the signature Texas-style seasoning. Proper equipment like a deep fryer and commercial potato cutter helps maintain consistency in size and cooking quality. Draining the fries on a sheet tray after frying keeps them crisp before serving. Your next cookout will shine with this Fries Only from Cane's copycat menu recipe.
Instructions
- Instructions:
- Wash, peel (optional), and cut Russet potatoes into fries using a commercial potato cutter.
- Rinse cut fries in cold water to remove excess starch.
- Soak fries in cold water for at least 30 minutes, then drain and dry thoroughly on a sheet tray.
- Preheat deep fryer to 325°F (163°C).
- In batches, fry potatoes in hot oil for 3-4 minutes until just tender but not browned.
- Remove fries with tongs and drain on a sheet tray lined with paper towels.
- Increase fryer temperature to 375°F (190°C).
- Fry potatoes again in batches for 2-3 minutes until golden and crispy.
- Remove with fry scoop and drain on a fresh lined sheet tray under a heat lamp or warming station.
- In a mixing bowl, combine kosher salt, garlic powder, onion powder, paprika, and black pepper.
- Sprinkle seasoning mix over hot fries, tossing gently to coat evenly.
- Use scooper or tongs to portion fries into French fry bags or serving containers.
- Serve immediately.
Substitution
Fries Only from Cane's copycat menu replicate the signature golden, crispy Texas-style seasoned fries, combining a crunchy exterior with a fluffy interior. If Russet potatoes are unavailable, Yukon Gold can be a suitable substitute but may yield slightly less crispiness. When deep-frying without a commercial deep fryer, a heavy-duty pot can suffice, though precise temperature control is crucial to avoid soggy fries. You can adjust seasoning ratios according to your taste preferences, ensuring each batch meets your desired flavor profile. Use a heat lamp or warming station to keep fries hot and crispy if serving later.
Tips
To achieve the signature texture of Cane's fries, it's crucial to soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which prevents clumping and promotes crispiness. Make sure to dry the fries thoroughly before frying to avoid oil splatter and ensure even cooking. Maintain precise control of the fryer temperature by starting at 325degF for the initial blanch to cook the potato through, then increase to 375degF for a short second fry to develop that perfect golden crust. Season the fries while still hot using a blend of kosher salt, garlic powder, onion powder, paprika, and black pepper to maximize flavor adhesion and your satisfaction.
Nutritions
Cane's Fries Only are made from Russet potatoes, providing a good source of carbohydrates essential for energy. The double-frying method in vegetable oil adds a crispy texture but also increases the calorie and fat content, primarily from unsaturated fats. The seasoning blend of kosher salt, garlic powder, onion powder, paprika, and black pepper enhances flavor without adding significant calories. You can enjoy these fries as a flavorful side, but portion control is important to balance indulgence with nutritional needs.
Storage
Store your cooked Cane's-style seasoned fries in an airtight container to maintain freshness and prevent sogginess. For short-term holding, place fries under a heat lamp or in a warming station set at around 140degF (60degC) to keep them crispy without drying out. Avoid refrigeration, as cooling fries can cause them to lose their texture and become limp.
Variation or Alternatives
You can experiment by substituting Russet potatoes with Yukon Gold for a creamier texture and slightly buttery flavor. Consider using duck fat or peanut oil instead of vegetable oil for frying to enhance richness and add depth to the fries. Adjust the seasoning by incorporating smoked paprika or cayenne pepper to introduce a smoky or spicy kick that complements the original Texas-style profile. For a healthier option, try oven-baking the fries at 425degF (220degC) after soaking and drying, ensuring they crisp up without the need for deep frying.
Allergies
Fries Only from Cane's may pose allergy risks due to the use of garlic powder and onion powder, common allergens for some individuals. Cross-contamination can occur if fried in shared oil with other products containing allergens like gluten or dairy. You should always check with the restaurant if you have specific food allergies or sensitivities before ordering.
Why this recipe?
Cane's Fries Only menu is celebrated for its perfectly crispy texture and bold seasoning that deliver a satisfying crunch with every bite. The distinctive blend of spices creates a flavor profile that stands out from typical fast-food fries, making them a popular snack choice. You can replicate this signature taste at home by mastering their seasoning mix and frying technique, ensuring fresh, hot fries anytime. This copycat approach offers a cost-effective and customizable alternative to enjoy Cane's iconic fries without the wait.