Ingredients
The following ingredients have 4 Servings
- 5 russet potatoes
- 3 tablespoons paprika
- 4 teaspoons kosher salt, plus more
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cayenne
- 1 cup all-purpose flour
- Canola oil, for frying
Instruction
- Peel the potatoes, then spiralize on the large noodle blade of the spiralizer machine.
- Break up any really long noodles into more of a fry length (or don't), then transfer to a large bowl of boiling water. Let soak for 15 minutes.
- In a plastic bag, combine the paprika, 4 teaspoons of the salt, the garlic powder, onion powder, and cayenne. Transfer half of the spice mixture to a small bowl. Add the flour to the bag (you'll coat the potatoes with the spice-flour mixture before and the spice mixture after they're fried).
- Drain the potatoes (drain them well!). A handful at a time, gently transfer to the bag and shake gently until coated.
- In a deep skillet over medium-high heat, heat about 3 inches of the oil until a deep-fry thermometer registers 350°F. Working in batches, fry the potatoes (you don't want to crowd the pan) for about 3 minutes, until the fries are crusty and browned.
- Transfer the fries to a paper towel-lined plate to get rid of the excess oil. Sprinkle with the spice mixture and more salt. Repeat with the remaining potatoes.
