Seasoned Fries

Crispy, melt-in-your-mouth tender, and spicy, bursting with flavor. Comfort food made in the comfort of your own kitchen makes them so much better than fast food fries.

Course Appetizer, Snacks

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 10

Soak Time 2

Total Time 2 25

Servings

Calories 280kcal

Author Imma

Ingredients

3-4 pounds (1.5-2k) russet potatoes
vegetable or peanut oil for frying
2 teaspoons (5g) onion powder
2 teaspoons (4g) garlic powder
2 teaspoons (5g) paprika
½ teaspoon (.5-1g) dried parsley
½ teaspoon (.5-1g) dried oregano
½ teaspoon (.5-1g) dried basil
½ teaspoon (1g) black pepper
¼ teaspoon (.5-1g) cayenne pepper
1 teaspoon (5g) sea salt

Instructions

French Fry Seasoning

Combine the seasoning ingredients in a mixing bowl and mix well. Set aside or store in a spice jar.

French Fries

Thoroughly scrub the potatoes if making the fries with the skins on. Then, remove blemishes, such as bruising and discoloration, with a paring knife. If you peel them, place the peeled potatoes in a bowl of cold water and completely submerge them so they don't turn dark while you peel the rest.
Cut the potatoes lengthwise with a sharp knife into 4-5 slices, then cut each one into sticks. The width depends on your preference. Remember, the thinner the fries, the crispier they get.
Place the cut potatoes in the bowl of water, making sure they're fully submerged. Soak them for two or three hours.
Note: You can also soak them in the fridge for several hours or overnight to remove excess starch. It makes crispier fries.
When ready to fry the potatoes, line a cookie sheet or large plate with paper towels. You might have to use more than one plate or cookie sheet. Set aside.
Drain the potatoes and lay them on the prepared cookie sheet. Pat the damp fries with paper towels to remove excess moisture.
Heat the oil in a deep fryer or cast-iron skillet to 300℉/160℃.
Remove the fries and gently shake off the excess oil using a large strainer or slotted spoon. Drain them on a plate or rack. Continue frying the remaining potatoes until you have par-cooked all the fries.
At this point, you can freeze the fries in a ziplock bag for later.
Increase heat to 350℉/177℃.
Return potatoes to the fryer in small batches, frying until golden brown and crispy, 2-3 minutes.
Remove from oil, shake off the excess, and immediately toss with the seasoning mixture. Repeat until all potatoes are cooked.

Notes

Peanut oil or lard are excellent options to fry your potatoes.
Remember to add the seasoning while the fries are hot so it sticks to the fries.
Twice-frying is the key to making the best seasoned fries.
Use a brown paper bag to toss and shake your fries and seasonings together.
Baking Method. After cutting and drying the sliced potatoes, transfer them to a bowl and season them with the spice mixture. Then bake them at 300℉ (150℃) for 30 minutes.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition