Homemade French fries are hard to beat. Especially when you top them with shredded cheese, chili or gravy.
You can easily make home fries, french fries or shoestring potatoes - it's just how you cut them. Feel free to use sweet potatoes if you wish.
PREHEAT oven to 400 degrees.
Cut potatoes into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 20 minutes and take out of the oven. Turn over and bake another 20 minutes or until tender. Sprinkle with kosher salt immediately after bringing them out of the oven.
You can also mix everything in a gallon size resealable bag. For the spices, I have used freshly minced garlic, paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. Fantastic.
For these homemade french fries, try adding Cajun spices or chipolte seasoning instead of the paprika, it gives them a little kick.
DEEP-FRIED FRENCH FRIES
2-1/2 lbs russet potatoes, peeled and sliced into fries
1 cup flour
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 tsp paprika
1/2 cup water
1 cup canola oil for frying
1 tsp kosher salt
paper bag to drain fries on
Slice potatoes and place into cold salt water so they won't turn brown while you prepare the oil.
Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic powder, onion powder, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Pour into a plastic bowl with a tight-fitting lid.
Drain fries from water and dry. Place fries into the batter, and shake well for 2 minutes or until all fries are covered evenly.
Drop into hot oil with tongs and let the batter set up ever so slightly - then separate them by shaking the bunches until they came apart (about one minute into frying).
Add to the hot oil with tongs - divide into batches so they are not touching when cooking. Fry until golden brown and crispy. Remove and drain on brown paper bag - season with kosher salt immediately after removing. Great when dipped in homemade ranch dressing.