Seasoned Fries

Seasoned Fries are crispy, melt-in-your-mouth tender, and spicy, bursting with flavor. Comfort food made in the comfort of your own kitchen makes them so much better than fast food fries.

Of course, indulging in fast-food french fries is okay because they are delicious. But have you seen what goes in them? I cant even pronounce all the words on the ingredient list. That means homemade is the best way to go.

A handy trick for effortless fries is having a stash of homemade french fry seasoning on hand. Even better, you can customize your seasoning blend as spicy or mild as you like. And if youre avoiding all things fried, it goes great sprinkled on a baked potato.

A couple of tricks that help is to double fry. First, fry them once without browning, drain them well, increase the heat, and fry them crispy. The second is salt and season them right out of the fryer while theyre still piping hot. That way, the seasoning sticks for better flavor.

1. Potatoes - Larger potatoes make longer fries. Top potatoes for homemade fries include Russet, Idaho, and Yukon Gold. They hold their shape well and get beautifully crispy.
2. Homemade Seasonings - Onion powder, garlic powder, paprika, dried parsley, dried oregano, dried basil, black pepper, cayenne pepper, and sea salt deliver the classic fry seasoning recipe. Dried herbs work best for a spice mix. I always triple the batch and store it in my spice cabinet for a fast and easy fry fix.

• Seasoning - Combine the seasoning ingredients in a mixing bowl and mix well. Set aside or store in a spice jar. (Photos 1-2)
• Prep Potatoes - Thoroughly scrub the potatoes if making the fries with the skins on. Then, remove blemishes, such as bruising and discoloration, with a paring knife. If you peel them, place the peeled potatoes in a bowl of cold water and completely submerge them so they dont turn dark while you peel the rest. (Photos 3-4)
• Cut the potatoes lengthwise with a sharp knife into 4-5 slices, then cut each slice into sticks. The width depends on your preference. Remember, the thinner the fries, the crispier they get. (Photos 5-6)
• Soak - Place the cut potatoes in the bowl of water, making sure theyre fully submerged. Soak them for two or three hours. Note: You can also soak them in the fridge for several hours or overnight to remove excess starch. It makes crispier fries. (Photo 7)
• Prep Work Station - When ready to fry the potatoes, line a cookie sheet or large plate with paper towels. You might have to use more than one plate or cookie sheet. Set aside.
• Drain the potatoes and lay them on the prepared cookie sheet. Pat the damp fries with paper towels to remove excess moisture. (Photo 8)

• Heat the oil in a deep fryer or cast-iron skillet to 300?/160?.
• First Fry - Carefully drop fries into the hot oil for 5-6 minutes. Potatoes should be crisp and tender but not browned. (Photo 9)
• Drain - Remove the fries and gently shake off the excess oil using a large strainer or slotted spoon. Drain them on a plate or rack. Continue frying the remaining potatoes until you have par-cooked all the fries. (Photo 10) At this point, you can freeze the fries in a ziplock bag for later.
• Increase heat to 350?/177?.
• Second Fry - Return potatoes to the fryer in small batches, frying until golden brown and crispy, 2-3 minutes. (Photo 11)
• Season - Remove from oil, shake off the excess, and immediately toss with the seasoning mixture. (Photo 12) Repeat until all potatoes are cooked.

1. Creole Seasoning - Making Cajun fries seasoning is as simple as using Creole seasoning mix instead.
2. Taco Seasoning - Add a touch of Mexican flair with a sprinkle of taco seasoning .
3. Sweet Potato Fries - Use the seasonings on sweet potato fries or potato wedges. Yum!
4. Air Fryer - Air fry them at 375? (190?) for the second frying for a healthier version.

1. Peanut oil or lard are great options for frying at high temperatures without smoking.
2. Remember to add the seasoning while the fries are hot so theyll stick to them.
3. Frying them twice is essential to crispy fries.
4. Use a brown paper bag to toss and shake your fries and seasonings together.