Fried Potato Rounds Recipe
Fries | Deep fried potatoes sliced Thin seasoned with house flour
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Ingredients
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Potato Preparation
Batter
Frying
Method
Potato Preparation
Slice the Potatoes
Wash and peel the potatoes. Slice them into thin rounds, approximately 1/4 inch thick. Try to keep the slices uniform for even cooking.
Season the Potatoes
In a bowl, toss the potato slices with salt and black pepper until evenly coated. Let them sit for about 15 minutes to absorb the flavors.
Batter Preparation
Mix the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, and paprika. Whisk together until well mixed.
Add Water
Gradually add water to the dry ingredients, whisking continuously until the batter is smooth and has a thick consistency that can coat the potato slices.
Frying
Heat the Oil
In a large, deep frying pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
Coat the Potato Rounds
Dip each potato slice into the batter, making sure it is fully coated. Allow any excess batter to drip off before frying.
Fry the Potato Rounds
Carefully place the battered potato slices into the hot oil in batches. Do not overcrowd the pot. Fry for 3-4 minutes or until golden brown and crispy.
Drain and Serve
Using a slotted spoon, remove the fried potato rounds from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.