Hand Cut French Fries with Seasoning
Hand Cut French Fries with Seasonings are twice fried and tossed in the most flavorful, savory combination of sugar, Tajin, and spices.
Equipment
- cutting board
- paring knife
- Colander
- measuring spoons
- bowls
- large, deep pot like a 4 1/2 quart post
- slotted spoon or straining ladle
- splatter screen
- paper towels and plate
Ingredients
- 1 lbs Russet potatoes 3-4 medium potatoes
- 6-8 cups oil for frying (vegetable, peanut, canola)
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon Tajin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric optional
Instructions
Potato Prep
- Clean. Scrub the potatoes.1 lbs Russet potatoes 3-4 medium potatoes
- Cut. Cut the potato into 1/4" thick slabs, then cut the slabs into 1/2" strips.
- Rinse and Dry. Rinse the potatoes in a calendar under cool water. Pat the potatoes dry with paper towels.
Seasoning Mix
- Seasonings and Spices. Measure and mix all the seasonings and spices in a small bowl.1 1/2 teaspoons granulated sugar, 1/4 teaspoon salt, 1 teaspoon Tajin, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon turmeric
Frying Round 1
- Oil. Pour the cooking oil into a large pot. The pot needs to be large enough and the oil deep enough to allow the fries to float.6-8 cups oil for frying (vegetable, peanut, canola)
- Heat. Heat the oil over high heat to about 325 °F. With or without a thermometer, you should also watch the oil. The bottom will have a shimmery pattern. Using a slotted spoon or ladle, carefully place a small piece of potato in the oil. If the oil bubbles around the piece, the oil is ready to cook the potatoes. When cooking with hot oil, please use caution and keep a close eye on your pot. I recommend a splatter screen to place on top of the pot. Such a great tool.
- Add the Fries. The heat can be reduced to medium to medium low if needed. Be sure the oil continues to bubble, 325 °F. The burner setting will depend on size of your pot and burner. Carefully place half the potatoes in the oil by putting the raw fries on the slotted spoon and release them into the oil. This method avoids splatter.
- Fry. Let the potatoes cook for about 2-3 minutes, or until lightly brown. Using the slotted spoon remove them from the oil and place them on a paper lined plate to drain and cool.
- Rest. Place the fries in the refrigerator or freezer to cool. Repeat with the remaining potatoes. Let the round 1 fried potatoes rest until they are cool enough to handle them (about 15 minutes).
Frying Round 2
- Fry. Then, bring the oil temp up to 375 °F . Take the first batch and put it back in the hot oil. Cook for 2-3 minutes or until the fries are golden brown. Watch the oil temp, it will drop when you add the cool fries. They should easily break in half without any 'snap' or firmness to them. This round may take less time than round 1.
- Season. Remove the golden fries from the oil. Place them on a paper towel for a minute, then place them in a mixing bowl. Sprinkle with the seasoning and toss. Place the seasoned fries in a serving dish.
- More Frying. Repeat this process with the remaining potatoes.
- Enjoy! Serve your seasoned fries with a side of ketch up mixed with sriracha, or chili sauce.