Name: Seasoned French Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Russet potatoes, peeled and cut into sticks; 4 cups Vegetable oil for frying; 1 tbsp Kosher salt; 1 tsp Smoked paprika; 1 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Dried oregano; 0.5 tsp Ground black pepper

"Elevate your side dish game with these ultra-crispy fries seasoned with a savory blend of smoked paprika, garlic, and herbs. These fries are double-cooked to ensure a golden exterior and a fluffy, potato-filled center that rivals any gourmet restaurant."

1 Ingredients

Qty	Item
4 large 1000 g	Russet potatoes, peeled and cut into sticks
4 cups 950 ml	Vegetable oil for frying
1 tbsp 15 g	Kosher salt
1 tsp 2 g	Smoked paprika
1 tsp 3 g	Garlic powder
0.5 tsp 1.5 g	Onion powder
0.5 tsp 0.5 g	Dried oregano
0.5 tsp 1 g	Ground black pepper

2 Instructions

Step 1. Slice the peeled potatoes into 1/4-inch thick sticks. Place them in a large bowl of cold water and soak for at least 30 minutes to remove excess starch.

Step 2. Drain the potatoes and pat them completely dry with paper towels; moisture is the enemy of crispiness.

Step 3. Heat the vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches for about 5 minutes until they are pale and limp. Remove with a slotted spoon and drain on a wire rack.

Step 4. Increase the oil temperature to 375°F (190°C). Return the fries to the oil in batches and fry for 3-4 minutes until golden brown and crispy.

Step 5. While the fries are finishing, whisk together the salt, paprika, garlic powder, onion powder, oregano, and pepper in a small bowl.

Step 6. Transfer the hot fries to a large metal bowl, sprinkle immediately with the seasoning blend, and toss until evenly coated. Serve immediately.

·
Always use Russet potatoes for the highest starch content, which leads to the fluffiest interior.
·
Don't skip the soak; removing surface starch prevents the fries from sticking together and burning.
·
Season the fries while they are still hot and glistening with oil so the spices adhere properly.
·
For an extra kick, add 1/4 teaspoon of cayenne pepper to the seasoning mix.

? Frequently Asked Questions

Can I make these in an air fryer?

Yes! Toss the raw potato sticks in 1 tablespoon of oil, air fry at 380°F for 20 minutes (shaking halfway), then toss with the seasoning.

What is the best oil for frying French fries?

Vegetable oil, canola oil, or peanut oil are best because they have high smoke points and neutral flavors.

How do I make my fries stay crispy longer?

The double-fry method is the best way to ensure longevity, but keeping them on a wire rack instead of paper towels prevents them from steaming and getting soggy.

Can I freeze these homemade fries?

Yes, after the first fry (the blanching step), let them cool completely, freeze them on a tray, and then store in a freezer bag. Fry from frozen at 375°F when ready to eat.

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