As with most of my recipes, this one allows for a lot of experimentation. You can season these in a multitude of ways. This recipe is also a smaller scale portion for 2 people or so. If you are making it for multiple people, try going upwards closer to 5 lbs of potatoes.
As far as cooking method, a deep fryer is preferred. I actually have both a fry daddy and a small scale basket fryer. This recipe definitely works better in a basket fryer but anything will work - even using a pan on the stovetop.
Prep Time: 20m
Cook Time: 10m
Ingredients:
2 lb Russet Potatoes
Vegetable Oil for frying
Old Bay seasoning to taste
Salt to taste
1. Start by peeling the potatoes. You will then slice the potatoes into long wedges - any thickness that you prefer is feasible - mine were cut thin because I enjoy them more that way.
2. A lot of recipes have you coat the potatoes with flour or some other ingredient before frying for a different texture but I find that the fries cook quite nicely as they are. Drop the potatoes straight until your preheated oil (normal deep frier tempatures between 350F and 375F work well.
3. Allow the fries to turn golden brown and then remove. I transferred briefly to a bowl with a paper towel to remove a bit of the excess grease. I then removed the paper tower from underneath and started seasoning. There really isn't a science to this, simply sprinkle Old Bay and Salt while tossing the fries to ensure an even coating.
4. Serve and enjoy!
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