Red Robin Seasoning for French Fries
My family is crazy about Red Robin restaurant. Hubby doesnt have to ask where I want to go; their Red Robin Seasoning for their bottomless fries are out of this world.
My family is crazy about Red Robin restaurant. Hubby doesnt have to ask where I want to go; their Red Robin Seasoning for their bottomless fries are out of this world.
- Carbohydrate 128.040775 g
- Cholesterol 0 mg
- Fat 9.21984166666667 g
- Fiber 54.2755001322428 g
- Protein 22.3383666666667 g
- Saturated Fat 2.31986583333333 g
- Serving Size 1 1 cup (201g)
- Sodium 257.976666666667 mg
- Sugar 73.7652748677572 g
- Trans Fat 0.79523 g
- Calories 524 calories
Step-by-step
- Mix all ingredients together.
- Sprinkle over hot French fries.
A successful spice dust requires uniform particle size to adhere properly to hot surfaces. Whole or coarsely ground spices will bounce off freshly fried potatoes, leaving bare patches of starch and oil. Achieving an even coating relies on fine grinding and correct timing during application.
Achieving Uniform Adhesion
Combine the chili powder, cumin, black pepper, salt, and instant tomato soup powder in a dry bowl. Whisk the dry components for at least 45 seconds to break up any clumps formed by hygroscopic powders like salt and soup mix. If the tomato powder contains larger flakes, pulse the entire mixture in a spice grinder for 10 seconds until a powdery dust forms. Store the finished blend in an airtight glass jar for up to six months in a cool, dark pantry.
Application Technique
Apply the seasoning within 30 seconds of pulling the potatoes from the fryer oil. Residual surface oil acts as the binding agent for the dry particles. Dust the potatoes from a height of 12 inches to ensure an even distribution across the entire batch rather than concentrating in heavy mounds. Avoid seasoning while the potatoes sit in wire baskets over the oil, because steam rising from the frying vessel introduces moisture that causes the salt and tomato powder to cake instantly.
