Store-bought fries are usually sufficient enough for most, or restaurant fries. But how about we stay home with our sack of potatoes and make the perfect fries.
The ingredients are little, but every step is important.
- 1 russet potato, cut evenly
- 4 cups or 1-quart vegetable oil for frying
- salt to taste
Russet potatoes are the best to use for fries by the way!
Grapeseed oil is a healthier alternative to vegetable oil
Seasoning salt is a flavorful option from using sea salt.
- Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
- Heat oil in a large saucepan to 275 degrees F (135 degrees C). Add the potatoes to the hot oil for approximately 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil and drain completely on a paper towel and bring all the fries to room temperature.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
The seasoning salt I use was influenced by one of my favorite fast-food joints. It starts with Bo and ends with jangles. (hopefully, everyone enjoyed that as much as I did)
I basically made this after eating a lot of there fries over time and I just wrote down what I thought I tasted.
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of smoked paprika
- 1 tsp of chili powder
- 2 tsp of fine brown sugar
- 1 tsp of cardamom powder
- 1/2 tsp of sea salt/ Himalayan salt