Are you a soggy fry person or a crispy fry person? If crispy then this is for you! This recipe uses Idaho russet potatoes and a triple cook or fry technique for ultimate crispiness, optionally enhanced with a flavorful dredge.
First take water soaked potatoes and fry at 260°F until just cooked through. Cool completely in the fridge for about 20-30 min. Second fry at 320°F just until fries are at leathery exterior consistency then cool in the fridge. Coat the fries in the dredge if you’d like then fry at 365°F until GBD (Golden Brown and Delicious). Season to taste. To make the fry dredge, combine 1 tbsp onion powder, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp salt, 1/2 C potato starch, and 2 tsp baking powder.
