WEEKDAYS 1e|12c|p

Spicy Fireball Buffalo Fries

Guy Fieri
Servings: 2 - 4
2+ hr
Part 1 of 2

The mouth-watering fries are so hot, you should probably have a fire extinguisher at the ready.

  • Ingredients
  • step-by-step directions
Spicy Fireball Buffalo Fries
  • 4 Russet Potatoes (scrubbed & hand cut into wedges; julienne & waffle fries)
  • 1 gallon Cold Water
  • 2 tablespoons Distilled White Vinegar
  • Canola Oil (for deep frying)
  • 2-3 tablespoons Fries Seasoning
  • 1/2 cup Fireball Buffalo Hot Sauce
  • 1/4 cup Bleu-Sabi Dipping Sauce
  • 1/4 cup Julienne Cut Celery & Carrot (for garnish)
  • 2-3 tablespoons Crumbled Blue Cheese (for garnish)
Fries Seasoning
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 teaspoons Seasoned Salt
  • 1 teaspoon Super Fine Sugar
  • 2-3 turns Freshly ground black pepper
Fireball Buffalo Hot Sauce
  • 1 cup Hot Sauce
  • 1/2 cup Cinnamon Whiskey
  • 1 stick Unsalted Butter (cut into cubes)
  • Kosher Salt & Freshly Ground Black Pepper
Blue-Sabi Dipping Sauce
  • 1/2 cup Mayonnaise
  • 1 cup Sour Cream
  • 1/2 tablespoon White Wine Vinegar
  • 1/8 tablespoon Ground Black Pepper
  • 1/8 tablespoon Kosher Salt
  • 1/8 tablespoon Tabasco
  • pinch Granulated Garlic
  • 1/2 tablespoon Worcestershire
  • 2 .5 ounces Blue Cheese Crumbles
  • 1/4 cup Buttermilk
  • 2 tablespoon Wasabi Powder
  • Cut the Fries into equal parts French fries, wedges and waffle fries (use a mandolin).  Soak in water with Vinegar for 2-3 hours.  Drain and pat dry.
  • Working in batches, deep fry the fries in 325°F Oil for 6-7 minutes until lightly golden (the waffles and wedges may take a minute or two longer than the French fries).  Remove from Oil, and drain on a rack. Allow to cool.
  • Increase heat on oil to 375°F.  Cook fries in small batches in hot Oil for 2-3 minutes until golden brown and crispy.  Drain and dump into a large bowl.  While still hot, add Fries Seasoning and toss to coat.
  • Serve with a side of Fireball Buffalo Hot Sauce (in a shot glass or ramekin) – or pour over fries if eating and serving immediately.  Serve garnished with Carrots, Celery and Crumbled Blue.  Also serve with Blue Sabi Dipping Sauce.
  • For the Fries Seasoning: Combine ingredients together in a bowl and mix.
  • For the Fireball Buffalo Hot Sauce: In a large skillet, add Whiskey and set over medium-high heat.  Reduce until syrupy consistency (optional: remove from heat and flambé).  Once reduced, reduce heat, remove from heat and carefully add Hot Sauce.  Return to heat then add Butter while you whisk.  Bring to a simmer and, once thick and Butter has melted, season with Salt and Pepper.
  • For the Bleu-Sabi Dipping Sauce: Mix together well in a food processor or with a whisk. Refrigerate until ready to serve.
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