- 3 potatoes
- 2.5 quarts (2.5L) warm water
- 2.5 Tbsp (37g) kosher salt
- ½ cup (120g) all purpose flour
- 2 tsp (8g) kosher salt
- 2 Tbsp (30g) smoked paprika
- ½ tsp (2g) cayenne
- ½ tsp (2g) garlic powder
- 1 cup (240ml) water
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Ingredients
Directions
- Start by cutting the skin-on russet potatoes to ¼ inch x ¼ inch batons. Cover all spiralings with water and kosher salt. Stir to combine and soak for 30 minutes.
- For the batter, whisk and combine all dry ingredients before carefully whisking in water.
- Fill a heavy bottom pot with frying oil and heat to 350 F.
- Remove fries from soaking liquid, cut and toss into the batter.
- Carefully fry in batches for 4-5 minutes and set on a wire rack set in a baking sheet to cool. Season with kosher salt.
