These crispy seasoned French fries are everything you love about restaurant-style fries, made right in your own kitchen with simple pantry ingredients.
A lightly seasoned batter creates a golden, crunchy coating that locks in flavor and delivers an irresistible texture with every bite.
They’re perfect as a side dish for burgers, sandwiches, grilled meats, or simply enjoyed on their own with your favorite dipping sauces.
Unlike traditional homemade fries, this recipe uses a flavorful batter to create an extra-crispy exterior that stays crunchy even after reheating.
The combination of garlic salt, onion salt, paprika, and classic seasoning gives these fries a savory kick that keeps everyone reaching for more.
Whether you’re feeding a crowd or satisfying a comfort food craving, these fries are sure to become a family favorite.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
- 2½ pounds russet potatoes, peeled
- 1 cup vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ cup water, or as needed
Directions
- Cut the peeled potatoes into evenly sized French fry strips. Place them in a large bowl filled with cold water to prevent discoloration while preparing the batter.
- Heat the vegetable oil in a deep, heavy-bottomed saucepan or large skillet over medium-high heat until it reaches 350°F (175°C).
- In a large mixing bowl, whisk together the flour, garlic salt, onion salt, paprika, and salt. Gradually add water, stirring until a smooth, slightly thick batter forms. The batter should be thin enough to drizzle from a spoon but thick enough to coat the fries.
- Drain the potatoes thoroughly and pat them completely dry with paper towels.
- Working one at a time, dip each potato strip into the seasoned batter, allowing any excess batter to drip off.
- Carefully lower the coated fries into the hot oil in small batches. Avoid overcrowding the pan to ensure even cooking and crispiness.
- Fry for 7 to 10 minutes, or until the fries are golden brown and crispy on all sides.
- Remove the fries with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy with your favorite dipping sauces.
Chefs Notes
- For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes before drying and battering.
- Use a thermometer to maintain the oil temperature at 350°F for the best results.
- Season the fries with a light sprinkle of salt immediately after frying for enhanced flavor.
- These fries reheat surprisingly well in the microwave while maintaining much of their crispy texture.
- Try serving with ranch dressing, spicy mayo, honey mustard, or classic ketchup.