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Homemade Seasoned Fries Recipe
Ash Tyrrell

Homemade Seasoned Fries Recipe

I stopped buying bagged fries the day I made these for the first time. My kids used to tear through a bag of store-bought fries in one sitting, and I got tired of watching the grocery bill climb for something so simple. So I pulled out russet potatoes, a basic seasoning powder mix, and a skillet of hot oil, and I haven't looked back since.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 ½ pounds russet potatoes peeled – russets have the right starch content for a crisp shell and fluffy center
  • 1 cup all-purpose flour – this is the base of your french fries seasoning powder coating
  • 1 teaspoon garlic salt – adds a savory backbone to the batter
  • 1 teaspoon onion salt – rounds out the flavor without needing extra dried onion
  • 1 teaspoon salt – balances the other seasoned salts so it isn't one-note
  • 1 teaspoon paprika – gives the fries their golden color and a mild smoky note
  • ½ cup water or as needed – thin the batter until it drizzles off a spoon easily
  • 1 cup vegetable oil for frying – a neutral oil with a high smoke point works best here

Method
 

  1. I start by peeling the russet potatoes and slicing them into fry-shaped sticks, about a quarter-inch thick so they cook evenly. As soon as they're cut, I drop them straight into a bowl of cold water. This keeps them from browning while I get everything else ready, and it also pulls out a little extra starch for a crisper finish.
  2. While the potatoes are soaking, I sift the flour together with the garlic salt, onion salt, plain salt, and paprika in a mixing bowl. Then I gradually stir in the water, just enough that the batter is loose enough to drizzle off a spoon. This seasoned batter is what gives these fries their crunchy, flavorful shell once they hit the hot oil.
  3. I heat the vegetable oil in a large skillet over medium-high heat while I finish the batter. Getting the temperature right matters here, since fries dropped into oil that isn't hot enough will turn out greasy instead of crisp. I usually test with one potato stick first to see if it sizzles right away.
  4. I drain the potato sticks and pat them mostly dry, then dip each one into the batter before placing it into the hot oil. I add them one at a time so they don't clump together, working in small batches. I let them fry until they're deeply golden and crisp on the outside, which usually takes just a few minutes per batch.
  5. Once they're golden brown, I lift the fries out with a slotted spoon and set them on paper towels to drain any extra oil. I give them a final light sprinkle of salt while they're still hot, since seasoning sticks best right out of the fryer. From there, they're ready to serve immediately while they're at their crispiest.

Notes

  • I always cut my fries to a similar thickness so they all cook at the same rate.
  • I never skip the cold water soak, since it noticeably improves how crisp the final fries turn out.
  • I pat the potatoes dry before dipping them in batter so the coating actually sticks instead of sliding off.
  • I fry in small batches instead of crowding the pan, which keeps the oil temperature steady.
  • I salt the fries the moment they come out of the oil, while they're still glistening from frying.