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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Wingstop Fries Recipe

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Homemade Wingstop Fries image

 

This recipe for Homemade Wingstop Fries, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amin Bharwani

Category:
Category:

Ingredients:  
Ingredients:  
• 2 Russet Potatoes about 400g total
• 1/2 Tbsp (8g) Olive Oil or your choice of oil
• 1/8 tsp Salt


Wingstop Fries Seasoning (homemade version)
• 1 Tbsp Swerve Granular or granular sugar substitute
• 1/2 Tbsp Swerve Brown Sugar or brown sugar
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika
• 1/4 tsp Chili Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt

Directions:
Directions:
1. Wash and dry 2-3 potatoes (about 400g total).

2. Begin by cutting the end off each potato to create a flat surface. Place the cut side down and cut the potato vertically into 4-5 pieces. The more you cut here, the thinner your fries will be.

3. Divide the potato in half, keeping the sliced pieces stacked, and place the middle of the potato face down.

4. Finally, slice lengthwise and you're done.

5. Add the cut potatoes to a large bowl and drizzle with the olive oil and sprinkle with salt. Toss to fully coat all the potatoes.

6. Place the fries in an air fryer and cook at 400 for 20-25 minutes, shaking halfway through. (Different air fryers may have different cook times. Keep an eye on the fries to avoid burning.)

7. While the fries cook, mix the seasoning ingredients in a small bowl. When the fries are cooked, place them back in the large bowl and sprinkle with the seasoning. Toss the fries until evenly coated. (Some of the spices may not fully stick, and that's fine.)

8. Enjoy with your choice of entrιe (my suggestion is boneless garlic parm and/or buffalo wings)

 

 

 

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