My family loves seasoned fries and with 4 children the bag of fries from the store became too expensive. So I tried batter — after all, it makes chicken, shrimp, and onion rings crispy so why not potatoes! Now even my husband can't get enough of these French fries. They even stay crispy when you reheat them in the microwave.
Ingredients
- ½ pounds russet potatoes: 2 piece (peeled)
- vegetable oil for frying: 1 cup
- all-purpose flour: 1 cup
- garlic salt: 1 tsp
- onion salt: 1 tsp
- paprika: 1 tsp
- salt: 1 tsp
- water: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown. Dotdash Meredith Food Studios
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Heat oil in a heavy saucepan or large skillet to 350 degrees F (175 degrees C).
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While the oil is heating, sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Drain fries and pat dry; dip into the batter one at a time. Dotdash Meredith Food Studios
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Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes. Dotdash Meredith Food Studios
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Drain fries on a paper towel-lined plate. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
