Seasoned Fries

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

Steps

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Drain the potatoes and lay them on the prepared cookie sheet. Pat the damp fries with paper towels to remove excess moisture.

7. 7

   Heat the oil in a deep fryer or cast-iron skillet to 300℉/160℃.

8. 8

   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.

9. 9

   Increase heat to 350℉/177℃.

10. 10

    Return potatoes to the fryer in small batches, frying until golden brown and crispy, 2-3 minutes.

11. 11

    Remove from oil, shake off the excess, and immediately toss with the seasoning mixture. Repeat until all potatoes are cooked.