Who doesn’t love a good plate of French fries? They’re one of those timeless comfort foods that are perfect on their own or as a side. These are easy to make, crunchy on the outside, soft on the inside, and packed with flavor in every bite. Whether you’re making a quick snack or serving a crowd, these seasoned fries are sure to be a hit.
🛒 Ingredients
- 5 medium-sized potatoes, peeled and cut into equal wedges
- 2 large eggs
- 500 ml cooking oil (for deep frying)
- Salt, to taste
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp paprika
- 1 cup all-purpose wheat flour
👩🍳 Instructions
1. Prepare the Potatoes
Wash, peel, and cut the potatoes into equal wedges. This ensures even cooking and crispiness.
2. Seasoning Mix
In a bowl, combine the all-purpose flour, dried thyme, garlic powder, paprika, and salt. Mix well to ensure the spices are evenly distributed.
3. Egg Wash
In a separate bowl, beat the eggs until well combined.
4. Coat the Potatoes
Dip each potato wedge into the egg wash, ensuring it’s fully coated. Then, dredge the coated wedge into the seasoned flour mixture, pressing lightly to adhere the seasoning.
5. Heat the Oil
In a deep frying pan or pot, heat the cooking oil over medium-high heat. To test if the oil is ready, drop a small piece of potato into the oil; if it sizzles immediately, the oil is hot enough.
6. Fry the Potatoes
Carefully add the coated potato wedges into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
7. Serve
Serve the crispy French fries hot, with your favorite dipping sauce or as a side to your main dish.
💡 Tips for Extra Crispy Fries
- Soak the Potatoes: Soaking the potato wedges in cold water for at least 30 minutes before frying helps remove excess starch, leading to crispier fries.
- Double Frying: For an extra crunch, fry the potatoes twice. First, cook them until tender, then remove and let them rest. After a few minutes, fry them again until golden brown.
- Proper Oil Temperature: Ensure the oil is hot enough before adding the potatoes. If the oil is too cool, the fries will absorb more oil and become soggy.
🍽️ Serving Suggestions
These flavored crispy French fries pair wonderfully with:
- Ketchup or Mayonnaise: Classic and always a hit.
- Spicy Sriracha Mayo: For those who like a kick.
- Cheese Sauce: Creamy and indulgent.
- Herb Dip: A refreshing yogurt-based dip with fresh herbs.
Enjoy your homemade fries, and feel free to experiment with different seasonings to make them your own!
Most Flavored French fries
Description
Who doesn’t love a good plate of French fries? They’re one of those timeless comfort foods that are perfect on their own or as a side. These are easy to make, crunchy on the outside, soft on the inside, and packed with flavor in every bite. Whether you’re making a quick snack or serving a crowd, these seasoned fries are sure to be a hit.
Ingredients
Instructions
-
1. Prepare the Potatoes
-
Wash, peel, and cut the potatoes into equal wedges. This ensures even cooking and crispiness.
-
2. Seasoning Mix
-
In a bowl, combine the all-purpose flour, dried thyme, garlic powder, paprika, and salt. Mix well to ensure the spices are evenly distributed.
-
3. Egg Wash
-
In a separate bowl, beat the eggs until well combined.
-
4. Coat the Potatoes
-
Dip each potato wedge into the egg wash, ensuring it's fully coated. Then, dredge the coated wedge into the seasoned flour mixture, pressing lightly to adhere the seasoning.
-
5. Heat the Oil
-
In a deep frying pan or pot, heat the cooking oil over medium-high heat. To test if the oil is ready, drop a small piece of potato into the oil; if it sizzles immediately, the oil is hot enough.
-
6. Fry the Potatoes
-
Carefully add the coated potato wedges into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
-
7. Serve
-
Serve the crispy French fries hot, with your favorite dipping sauce or as a side to your main dish.
