Skip the drive-thru and make irresistible seasoned fries at home. This seasoned French fry recipe creates fries that are crispy on the outside, but fluffy and tender on the inside.
How to Make Seasoned Fries
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Seasoning for French Fries
These savory homemade seasoned French fries are flavored with garlic salt, onion salt, paprika, and salt.
How to Make Seasoned French Fries
Here’s a brief overview of what you can expect when you make seasoned fries at home:
Slice the potatoes and place them in cold water to prevent browning. Sift the flour and seasonings, then gradually stir in water to make a batter.Drain and dry the sliced potatoes, then dip in the batter. Fry the potatoes until golden brown and crispy.
Seasoned French Fry Tips From an Expert
“The extra step of battering the fries adds so much flavor, this is a whole different French fry experience,” according to culinary producer Nicole McLaughlin. Here are a few of her favorite tips and tricks for making perfect seasoned fries:
“I love using russet potatoes because they are the starchiest,” says Nicole. “They have the least amount of moisture, so when you fry them they’ll be crispy on the outside and fluffy on the inside.”Drain the sliced potatoes on paper towels as well as you can before frying to ensure the crispiest texture. No thermometer? No problem. Test the oil’s temperature using the handle of a wooden spoon. If the bubbles crawl up the sides, the oil is ready for frying.
How to Store Seasoned French Fries
Store your seasoned fries in an airtight container for up to five days. Avoid reheating them in the microwave. Opt for the oven, air fryer, or stove instead.
Learn more: How to Reheat French Fries
Allrecipes Community Tips and Praise
I am the French fry hero of my family,” says Bart. “This recipe solves the soggy homemade fry problem. My family said these were probably the best fries they have ever had.”
“I made the recipe just like it said, but used my fryer,” according to Crystal. “I dropped the fries in one at a time, but then stirred around after a few seconds and they didn’t stick together.”
“Delicious and way better than fries at fast food places,” raves Kevin. “Quality fries that are restaurant level. I added basil and cayenne pepper to spice it up, but other than more spices, this works great!”
Editorial contributions by Corey Williams
Dining and Cooking