Perfect French Fries
russet potatoes, cut in matchsticks (as many as you want)
large bowl of heavily iced water
4 quarts of peanut oil
house seasoning, as follows
Place the cut potatoes in a large bowl of heavily iced water and let sit for 30 minutes.
Pour oil in a dutch oven, deep fryer or heavy bottomed pan. Preheat oil to 325F.
Pat cut potatoes dry with clean kitchen towels. Working in batches, fry potatoes for 7-8 minutes, until floppy and slightly browned. Drain fries on paper towels or brown paper bags – my preferred method. Repeat as necessary. Let fries sit for at least 10 minutes. Meanwhile, increase oil temperature to 350F.
Working in batches again, cook fries again for 1-3 minutes, or until golden brown. Drain fries again on paper towel or brown paper bags. Season immediately.
3 parts salt
1 1/2 parts garlic powder
1 part black pepper
1 part paprika
Blend ingredients together and store in an airtight jar.
*Note: I usually use 1 tsp = 1 part and remake the mix as often as needed.*