The trick to great fries are to fry them twice. Don’t worry. It’s not as complicated as it seems, especially when you’re working in batches because you don’t own a giant fryer. Even better? Tossing the finished product in a heavenly mixture of salt and spices. Do you love fries? These are next. level.
- 2-3 large sized potatoes, cut into strips (Video example)
- Sunflower oil for frying (Approx. 1.5 or 2 cups)
- Deep, heavy bottomed pot for frying
- 1.5 tsp Parsley
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Cumin (optional)
- Mix dry seasonings in a bowl (not plastic). Set aside.
- Once you cut potatoes, place them in a bowl of cold water so they don’t turn brown.
- Heat oil to 350°F in frying pot. Prepare a dish towel for drying potatoes and a plate covered in paper towel to absorb oil from fries. Alternatively, a sheet pan with paper towel or brown paper bag covered in paper towels works very well.
- Remove first batch on potatoes from water and dry on paper towels or in a dish towel. Using tongs or a metal slotted spoon, carefully add potatoes to oil.
- Stir potatoes in oil to break them up so they do not stick together. Do not crowd the potatoes. Work in batches. Remove from potatoes from oil once they are translucent and barely beginning to turn brown, but visibly no longer raw.
- Repeat until all potatoes have been cooked once and cooled a bit.
- Once last batch is done, the second bath begins. Place very first potatoes into the oil once again to fry the second time. Fry until golden brown. Remove from oil and toss directly into seasoning bowl but do not mix yet. Repeat until all fries are done.
- Once all fries are in the bowl with seasonings, mix well to coat.
- Serve and enjoy!!