Seasoned Fries

Seasoned Fries Picture
1. Mix up the ingredients for the rub, and set it aside.

2. Slice the potatoes into 3/8" thick squares without peeling. Place them in salted water to prevent browning.

3. Set up a large towel, for drying the fries, and a bowl to hold the cornstarch.

4. Dry the potatoes real well, then place into the cornstarch, and coat them.

Ron's Note:
Coating the fries with the cornstarch, helps to make the fries a little more crispy, while providing a little more holding power for the seasoning blend you'll be putting on them later.

5. 1st Fry:
Heat the oil to 325 degrees.

Knock off any loose cornstarch from the fries, and fry them for 5 - 7 minutes. You'll notice the steam coming out of the pot of oil. When the steam stops, and the fries just barely begin to brown, they're done.

6. Take them out using either a spider, or a slotted spoon.

7. Place them on a rack set into a sheet pan to hold. Leave them for at least 45 minutes, to finish cooking, soften, and cool.

Ron's Note:
You could actually do this recipe, up to this point the morning of the day you want to serve the fries, and place them into your refrigerator to hold. Remove them from the refrigerator 30 - 45 minutes prior to the next cooking to get them to room temperature.

8. The 2nd Fry:
Heat the oil to 375 degrees, and fry the potatoes for the second time until they're nicely browned and crunchy. This should take about 5 minutes.

9. Place them into a bowl as you take them out of the hot oil, and coat them with the Rub.

Serve immediately.

10. These also work real well with your favorite wing sauce. I used my Parmesan / Garlic Wing sauce on a batch of them.

11. Or, just salt them.

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