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Try adding Cajun spices or Chipotle seasoning instead of the paprika, it gives them a little kick.
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|2 1/2 lb Russet Potatoes peeled and sliced into Fries|
|1 cp Flour|
|1/2 tsp Garlic Powder|
|1/2 tsp Onion Powder|
|1 tsp Paprika|
|1/2 cp Water|
|1 cp Canola Oil for frying|
|1 tsp Kosher Salt|
|ea Paper Bag to drain Fries on|
Slice potatoes and place into cold salt water so they won't turn brown while you prepare the oil.
Heat oil in a large skillet over medium-high heat.
While the oil is heating, sift the flour, garlic powder, onion powder, and paprika into a large bowl.
Gradually stir in enough water so that the mixture can be drizzled from a spoon. Pour into a plastic bowl with a tight-fitting lid.
Drain fries from water and dry. Place fries into the batter, and shake well for 2 minutes or until all fries are covered evenly.
Drop into hot oil with tongs and let the batter set up ever so slightly - then separate them by shaking the bunches until they came apart (about one minute into frying).
Add to the hot oil with tongs - divide into batches so they are not touching when cooking. Fry until golden brown and crispy.
Remove and drain on brown paper bag - season with kosher salt immediately after removing.