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Ingredients
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Potato Preparation
Frying
Serving
Method
Potato Preparation
- 1
Peel and Cut Potatoes
Peel the Russet potatoes and cut them into thin strips, about 1/4 inch thick to resemble fries.
- 2
- 3
Drain and Pat Dry
After soaking, drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.
- 4
Season Potatoes
In a large bowl, toss the dried potato strips with salt, black pepper, and garlic powder until evenly coated.
Frying
- 5
Heat Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry Potatoes
Carefully add a batch of the seasoned potato strips to the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Avoid overcrowding the pot.
- 7
Remove and Drain
Using a slotted spoon, remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- 8
Repeat
Repeat the frying process with the remaining potato strips until all are cooked.
Serving
- 9
Garnish
Chop fresh parsley and sprinkle it over the fried potatoes for garnish.
- 10
Serve
Serve the fry baskets hot with ketchup and mayonnaise on the side for dipping.