Bojangles Fries Recipe
Crispy, seasoned fries with just the right balance of crunch and spice—that’s what makes Bojangles’ fries so good!The trick to getting them right starts with cutting the potatoes into thick wedges so they stay soft in the middle.A soak in cold water before frying pulls out some of the starch and keeps them from getting soggy.I fry them twice to get that golden, crispy shell while keeping the inside light instead of dense.Coating the fries while they’re still hot makes sure every bite has that bold, Southern-style seasoning.I can eat these straight from the pan, but they’re even better with a side of ranch or a tangy dipping sauce!
Ingredients
- 1 lb Potatoes Yukon Gold
- 1 ½ tbsp Olive Oil
- 1 tsp Green Cardamom ground
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 3 tsp White Sugar
- ¼ tsp Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- This temperature helps achieve the perfect crunch.
- Cut potatoes into lengthwise fingers.
- Place them in a bowl of cold water for 10-12 minutes to remove excess starch.
- Drain and pat dry the potatoes.
- In a large bowl, toss them with olive oil and the seasoning mix until well coated.
- Spread the seasoned fries on a baking sheet in a single layer without touching to ensure even cooking.
- Bake for about 25 minutes.
- Turn the fries halfway through baking for uniform crispiness.
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