Ingredients
- 2 1/4 pounds russet potatoes
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 pinch cayenne pepper
- 1 teaspoon paprika
- 3/4 teaspoon onion salt
- 1/2 teaspoon black pepper
- Approximately 2/3 cup cold water
- Vegetable oil for frying
- Preferred sauce for dipping
Instructions
- Peel the potatoes, if desired, and cut them into thin fries. Place the sliced potatoes in a bowl of cold water to prevent browning.
- Drain the potatoes and pat them dry thoroughly with a clean towel.
- In a large bowl, mix together the all-purpose flour, garlic salt, cayenne pepper, paprika, onion salt, and black pepper.
- Gradually whisk in cold water until the batter is smooth and slightly thick. Adjust the water amount, adding more if needed.
- In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat to 350°F.
- Working in batches, dip the dried potato slices into the batter, ensuring they are evenly coated.
- Gently add the battered potatoes to the hot oil in small batches to prevent overcrowding. Fry them until they are crispy, golden brown, and thoroughly cooked, turning them occasionally as they cook.
- Use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the battered fries hot with your preferred dipping sauce.
