2 large russet potatoes
1¼ cups cornstarch, divided
¼ cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons smoked paprika
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup water
Neutral oil (canola or soybean)
2 tablespoons chopped dill
- Using a spiralizer, cut russet potatoes into spirals approximately ¼-inch thick (if you don’t have a spiralizer, cut into ¼-inch sticks). Place potatoes in a large container and run under cool water until water is clear.
- In a large mixing bowl, combine ¼ cup of the cornstarch with flour, garlic and onion powders, cayenne, salt, smoked paprika, baking powder, and baking soda. Slowly whisk in water and set aside.
- In a separate bowl, add remaining cornstarch and set aside.
- Thoroughly drain rinsed potatoes and toss in cornstarch until evenly coated. Place fries in a sifter and shake to remove excess starch.
- Transfer fries to bowl with spice mixture and coat evenly.
- Place on a cooling rack over a baking sheet and allow to drain for 5 minutes. Place fries (still on rack) in freezer for 10 minutes, toss on rack to prevent sticking, then freeze another 10 minutes. Toss again, then freeze until frozen solid. At this point, you can place fries in a zip-top bag and keep in freezer up to 1 week, if you aren’t using them immediately. It’s important to keep potatoes frozen until ready to fry.
- In a fryer or heavy-bottomed pot, heat oil to 350 degrees. Fry potatoes in small batches for 4 to 5 minutes, until golden brown.
- Remove fries from oil and place on a paper towel-lined baking sheet and season with salt, pepper, and chopped dill.
- From Joe Kindred, Hello, Sailor in Lake Norman, North Carolina