This recipe needed the word “perfect” in the title. They really are the perfect french fry. We’ve been making these fries for the last 6 months or so, but I was finally able to get a picture to share. Normally, they aren’t around long enough for a picture, so I had to make a special batch just for you guys!

We’ve experimented with several different seasonings on these fries – salt, seasoning salt and cajun seasonings. Although they are all tasty, I decided that I wanted to make a “house seasoning” that we could use on fries and other foods. Don’t worry, I’ll let you in on my secret!

We do have a deep fryer, but you can use a dutch oven or a heavy bottomed pan instead. If you fry once a month (or like us, way more), a deep fryer is a much easier and more economic alternative. We strain the oil and keep it right in the fryer.

Perfect French Fries
Ingredients:

russet potatoes, cut in matchsticks (as many as you want)
large bowl of heavily iced water
4 quarts of peanut oil
house seasoning, as follows

Place the cut potatoes in a large bowl of heavily iced water and let sit for 30 minutes.

Pour oil in a dutch oven, deep fryer or heavy bottomed pan. Preheat oil to 325F.

Pat cut potatoes dry with clean kitchen towels. Working in batches, fry potatoes for 7-8 minutes, until floppy and slightly browned. Drain fries on paper towels or brown paper bags – my preferred method. Repeat as necessary. Let fries sit for at least 10 minutes. Meanwhile, increase oil temperature to 350F.

Working in batches again, cook fries again for 1-3 minutes, or until golden brown. Drain fries again on paper towel or brown paper bags. Season immediately.

House Seasoning
Ingredients:

3 parts salt
1 1/2 parts garlic powder
1 part black pepper
1 part paprika

Blend ingredients together and store in an airtight jar.

*Note: I usually use 1 tsp = 1 part and remake the mix as often as needed.*

Recipe from Emeril Lagasse