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Ingredients
- 4 large russet potatoes
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- 1 tablespoon vegetable oil
- Vegetable oil for frying (about 8 cups)
Before you start
Equipment You'll Need
- Large heavy-bottomed pot or deep fryer
- Candy or deep-fry thermometer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Slotted spoon or spider strainer
- Wire cooling rack or paper towels
- Kitchen towels or paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Always use a thermometer to monitor oil temperature for safe frying and best results.
- Never overcrowd the pot as it drops the oil temperature and makes fries soggy.
- Keep the batter cold for a crispier coating.
- Pat potatoes completely dry before battering to help the coating stick.
- Never leave hot oil unattended and keep a lid nearby in case of flare-ups.
- If oil starts smoking, it's too hot - reduce heat immediately.
Instructions
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Peel the potatoes and cut them into 1/4-inch thick sticks, keeping them as uniform as possible for even cooking.
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Place the cut potatoes in a large bowl of cold water and soak for 15 minutes to remove excess starch.
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While potatoes soak, make the batter by whisking together flour, cornstarch, garlic powder, paprika, salt, and black pepper in a medium bowl.
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Add the cold water and 1 tablespoon of oil to the dry ingredients and whisk until smooth with no lumps.
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Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel.
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Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
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Working in small batches, dip the potato sticks into the batter, letting excess drip off, then carefully lower them into the hot oil.
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Fry for 4 to 5 minutes until golden brown and crispy, turning occasionally for even cooking.
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Remove fries with a slotted spoon or spider strainer and drain on a wire rack or paper towel-lined plate.
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Season with additional salt immediately while hot, and serve right away for maximum crispiness.
Chef's notes
Best served immediately while hot and crispy.
For extra crispiness, you can double-fry: fry once at 325°F for 3 minutes, let rest 5 minutes, then fry again at 375°F for 2 minutes.
Leftover fries can be reheated in a 400°F oven for 5 to 7 minutes, though they won't be as crispy as fresh.
Store leftover batter covered in the refrigerator for up to 2 days.
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