Categories: Fries
Ingredients
- 2 russet potatoes
- 1 1/2 tbsp. black pepper
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp onion powder
- Vegetable or canola oil, for deep-frying
- 1 1/2 tsp grated lemon zest (from 1 lemon)
- 2 tbsp. chopped fresh parsley
Directions
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Peel and rinse the potatoes. Slice them lengthwise into thin pieces and then slice into thin sticks. Place the potatoes in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2-3 hours.
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Make the seasoning: Mix the pepper, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
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When you’re ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300. Drain the potatoes and lay them out on baking sheet lined with paper towels. Blot them with more paper towels to dry.
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Carefully drop half the fries into the oil and cook until soft but not starting to brown, about 2 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
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Increase the oil temp to 400. Fry the potatoes in two batches again until golden brown, about 1 minute, returning the oil to 400 between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. After all the fries are cooked, toss with the lemon zest and parsley.