Ingredients:

For the Fries:

• 1 kg (2 lb) starchy potatoes (such as Russet or Yukon Gold)
• 4 tbsp cornstarch (cornflour)
• 1 tbsp salt
• Cooking oil (for frying)
• Water (for soaking the potatoes)

For the Seasoning Powder:

• 1/2 tbsp chili powder
• 1/2 tsp black pepper powder
• 1/2 tsp garlic powder
• 1 tsp crushed dried oregano
• 1 tsp crushed dried parsley
• 1/2 tsp salt

For the Dipping Sauce:

• 2 tbsp ketchup
• 1 tbsp mayonnaise
• 1 tsp hot sauce (or chili powder)

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Step-by-Step Instructions:

Step 1: Prepare the Potatoes

1. Peel and Cut the Potatoes:
   • Peel the potatoes and cut them into thin, even strips (about 1/4 inch thick). Try to keep the sizes uniform so they cook evenly.
2. Soak the Potatoes:
   • Place the cut potato strips in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 2 hours. Soaking helps to remove excess starch, which results in crispier fries.
3. Drain and Dry the Potatoes:
   • After soaking, drain the potatoes and pat them dry thoroughly with paper towels or a clean kitchen cloth. The drier the potatoes, the better they will crisp up during frying.

Step 2: Coat the Potatoes

1. Mix the Cornstarch and Salt:
   • In a small bowl, mix together 4 tablespoons of cornstarch and 1 tablespoon of salt.
2. Coat the Potatoes:
   • Lightly dust the dried potato strips with the cornstarch mixture, tossing them to ensure they are evenly coated. The cornstarch will help the fries get extra crispy when fried.

Step 3: Fry the Potatoes

1. Heat the Oil:
   • In a deep frying pan or pot, pour enough oil to submerge the fries (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of potato into the oil—if it sizzles immediately, the oil is ready.
2. First Fry (Blanching):
   • Fry the potatoes in batches to avoid overcrowding. Fry each batch for 3-4 minutes, just until the potatoes are lightly golden but not fully cooked. This step is called blanching and helps create a soft interior. Remove the fries from the oil and place them on a paper towel-lined plate to drain.
3. Second Fry (Crisping):
   • Increase the heat of the oil slightly (around 375°F or 190°C). Fry the blanched potatoes for a second time, this time for 2-3 minutes, or until they are crispy and golden brown.
   • Remove the fries from the oil and place them on fresh paper towels to drain excess oil.

Step 4: Season the Fries

1. Prepare the Seasoning Powder:
   • In a small bowl, combine the chili powder, black pepper powder, garlic powder, crushed dried oregano, crushed dried parsley, and salt.
2. Toss the Fries in the Seasoning:
   • While the fries are still hot, place them in a large mixing bowl. Sprinkle the seasoning powder over the fries and toss them until they are evenly coated with the spice blend.

Step 5: Make the Dipping Sauce

1. Mix the Dipping Sauce:
   • In a small bowl, mix together the ketchup, mayonnaise, and hot sauce (or chili powder). Stir until smooth and combined.
2. Serve:
   • Serve the crispy seasoned potato fries with the prepared dipping sauce on the side.

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Cooking Tips:

• Choosing the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for frying because they have less moisture and more starch, resulting in crispier fries.
• Double Frying Method: Blanching the fries first at a lower temperature and then frying them again at a higher temperature ensures that the fries have a soft interior and a crunchy exterior. Don’t skip this step!
• Drying the Potatoes: Ensure the potatoes are completely dry before frying. Moisture will cause the oil to splatter and can make the fries soggy.
• Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too cold, the fries will absorb too much oil and become greasy. If it’s too hot, the fries will brown too quickly and burn.
• Seasoning: Season the fries immediately after frying while they are still hot, so the seasoning adheres well to the fries.

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Storage:

• Refrigeration: Store leftover fries in an airtight container in the refrigerator for up to 2 days. They will lose some crispiness, but you can reheat them to regain the texture.
• Reheating: To reheat, bake the fries in a preheated oven at 375°F (190°C) for about 10 minutes or until they are crispy again. You can also reheat them in an air fryer.
• Freezing: You can freeze the blanched (first fry) fries for up to 1 month. Freeze them on a baking sheet in a single layer before transferring them to a freezer bag. When ready to eat, fry them straight from the freezer for the second fry.

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Nutritional Facts (per serving, based on 4 servings):

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 850mg
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 4g
• Protein: 5g

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Frequently Asked Questions:

1. Can I bake the fries instead of frying them?
Yes, for a healthier option, you can bake the fries. Preheat the oven to 425°F (220°C), spread the fries on a baking sheet in a single layer, and bake for 25-30 minutes, flipping halfway through.

2. How do I make the fries even crispier?
Soaking the potatoes in water and double frying them are key steps for crispy fries. You can also add a bit of vinegar to the water when soaking to further enhance the texture.

3. Can I use sweet potatoes for this recipe?
Yes, you can use sweet potatoes, but note that they may not get as crispy due to their higher moisture content. Adjust the frying time accordingly.

4. Can I add other seasonings?
Absolutely! Feel free to customize the seasoning with spices like smoked paprika, cumin, or even Parmesan cheese for extra flavor.

5. Can I skip the cornstarch?
The cornstarch helps make the fries crispier, but you can skip it if you prefer. You may not get the same level of crispiness without it, though.

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Conclusion:

Crispy Seasoned Potato Fries with Dipping Sauce are a perfect snack or side dish that can be enjoyed by everyone. The fries are crispy on the outside, tender on the inside, and coated in a flavorful spice blend that elevates the dish. The tangy dipping sauce adds the perfect finishing touch. With a few key techniques like soaking the potatoes and double frying, you’ll achieve restaurant-quality fries at home. Whether you serve them as a side for burgers or as a standalone snack, these seasoned fries are guaranteed to be a hit! Enjoy the crunchy goodness with every bite.