Directions

Wash the potatoes well, then cut each one lengthwise into ½-inch-thick slices. Cut each slice lengthwise again into ¼-inch sticks. Place the potatoes in a large bowl and add enough water to cover, soaking them for at least 30 minutes or up to 24 hours. (Soaking the potatoes helps remove excess starch and keeps them from turning brown before you cook them.)

Drain the potatoes and pat dry with paper towels. Heat the oil in a deep-fryer or a large saucepan over medium-high heat to 300°F. Add two handfuls of potatoes to the hot oil, making sure they are submerged and that there’s at least 1 inch of oil above them. Par cook the potatoes until light brown, 3 to 5 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and let them drain on a wire rack. Repeat until all of the potatoes are par-cooked.

Increase the heat on the fryer or the stove slightly until the temperature of the oil reaches 350°F. Fry the potatoes again, two handfuls at a time, until golden brown, about 3 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and place them back on the rack to drain. Repeat until all of the potatoes are fried.

Place the fries in a bowl and toss with seasoned salt to taste before serving warm.

Directions

Combine everything in a bowl and mix thoroughly. Keep in air-tight container for up to 6 months.