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Homemade Crispy Seasoned French Fries

Homemade Crispy Seasoned French Fries

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Cassie

Cassie

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
  2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Stephanie Kilmon
867

Stephanie Kilmon

4/7/2008

Excellent fries! Even using cheap potatoes, I got crisp fries. I used a deep fryer and added beer (lager) instead of water. For those wondering about dipping each fry seperatly...thin your batter just slightly (about a tbsp tops!) and put the batter in a medium-sized plastic container with a tight-fitting well-sealing lid. Add your cut potatoes, seal her up, then SHAKE for approx 1-2 mins to coat all the fries. This will evenly coat all the fries with batter and save you time in dipping them. When adding them to the hot oil, add them using tongs insead of your fingers...I took "tongs full" bunches and dropped them into the oil, let the batter set up ever so slightly, then seperated them by shaking the bunches until they came apart (about 1 min into frying). I'm impatient and while they didn't come out perfectly solo fries...the bunches were crisp and yummy too! Try adding cajun spices or chipolte pepper instead of the paprika, it gives them a little kick!

LILSPINSTER
776

LILSPINSTER

5/14/2004

Instead of frying, I BAKED these in the oven, which took about an hour or longer, but they came out nice and crispy on the outside. I just used flour, seasoned salt, cayenne and basil, then added half water and half oil to make a batter. I will make these again the same way! Yum!

coctilis
549

coctilis

10/23/2007

LILSPINSTER's review was really helpful! I baked them the way she suggested (but for 45 minutes at 350 in my oven though... watch the fries after 30 minutes), and they turned out great. Great variation for those who don't like to deal with being splattered by oil or those who are watching their weight. They turned out scrumptious, by the way-- no more McDonald's for me!

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