House Fries Recipe
We crinkle cut a baked potato into thick slices and deep fry, no gluten and so yummy. ( yes, still fried in a basket that could contain gluten contact.)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Oil for Frying
Seasoning
Method
Preparation of Potatoes
- 1
- 2
Soak Potatoes
Place the crinkle-cut potato slices in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.
Frying
- 3
Heat the Oil
In a large, deep pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Make sure to use enough oil to fully submerge the potato slices.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel. This step is crucial as excess moisture can cause the oil to splatter.
- 5
Fry the Potatoes
Carefully add a batch of the dried potato slices to the hot oil, avoiding overcrowding the pot. Fry for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the fries from the oil and drain on paper towels.
- 6
Season the Fries
While the fries are still hot, sprinkle them with salt, black pepper, garlic powder, and paprika to taste. Toss gently to ensure even coating.
