Homemade Crispy Seasoned French Fries


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They even stay crispy when you reheat them in the microwave.

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  • 2 1/2 lb. russet potatoes, peeled
  • 1 C. all-purpose flour
  • 1 tsp. garlic salt
  • 1 tsp. onion salt
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 C. water, or as needed
  • 1 C. vegetable oil for frying

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Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Yield: 8 servings

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