\n\n| Categories:<\/td>\n | Vegetables<\/td>\n<\/tr>\n |
\n| Servings:<\/td>\n | 8<\/td>\n<\/tr>\n |
\n| Time:<\/td>\n | \u2013 Preparation:\u00a0\u00a0 15 minutes
\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20 minutes<\/td>\n<\/tr>\n |
\n| Equipment:<\/td>\n | Cutting board and knife or “french fry” slicer, measuring cups and spoons, large mixing bowl, large skillet, slotted metal spoon, paper towels<\/td>\n<\/tr>\n |
\n| Difficulty:<\/td>\n | Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nIngredients:<\/h2>\n\n- 2 \u00bd pounds russet potatoes, peeled and sliced<\/li>\n
- 1 cup all-purpose flour<\/li>\n
- 1 teaspoon garlic salt<\/li>\n
- 1 teaspoon onion salt<\/li>\n
- 1 teaspoon paprika<\/li>\n
- 1 teaspoon cayenne pepper<\/li>\n
- 1 teaspoon salt1 teaspoon black pepper<\/li>\n
- 1 cup water, or as needed<\/li>\n
- 2 cups oil (peanut, canola, or shortening) There should be enough oil to fill skillet to 2 inches<\/li>\n<\/ul>\n
Procedure:<\/h2>\n\n- Use potato “french fry” slicer or knife to slice potatoes. Place into bowl of cold water so they won’t turn brown while you prepare the oil.<\/li>\n
- Whisk the flour, and seasoning in a large bowl. With fork, gradually stir in enough water so the mixture drizzles from a spoon.<\/li>\n
- Heat oil to 350-375\u00b0 F. in a large skillet.<\/li>\n
- Dip potato slices into the batter and place in the hot oil. Make sure they don’t touch each other to prevent them from sticking together. Fry until golden brown and crispy (3-5 minutes per batch).<\/li>\n
- Remove with slotted metal spoon or spatula and drain on paper towels.<\/li>\n
- Serve hot.<\/li>\n<\/ol>\n
Advanced Preparation:<\/h2>\n\n- Step 1 can be done in advance and refrigerated up to a couple hours in advance.<\/li>\n<\/ul>\n
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