Lemon-Pepper Shoestring Fries

Name: Lemon-Pepper Shoestring Fries
Prep time: 30 min
Total time: 2 h 30 min
Yield: 2 serving(s)
Ingredients: 2 russet potatoes (about 1 1/2 pounds); 1 1/2 tsp. black pepper; 1 tsp. kosher salt; 1/4 tsp. garlic powder; 1/4 tsp. mustard powder; 1/4 tsp. onion powder; Vegetable or canola oil, for deep-frying; 1 1/2 tsp. grated lemon zest (from 1 lemon); 2 tbsp. chopped fresh parsley

Why settle for plain fries when you can have fries with a kick?!

By Ree DrummondPublished: Oct 7, 2020

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Yields:

2 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Once you've tried homemade fries, you may never want to go back to frozen. (But this seasoning mixture tastes great on those, too. Or tots. Or any potatoes, really!)

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Ingredients

Directions

1. Step 1Peel and rinse the potatoes. Slice them lengthwise into thin pieces and then slice into thin sticks. Place the potatoes in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
2. Step 2Make the seasoning: Mix the pepper, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
3. Step 3When you’re ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300˚. Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry.
4. Step 4Carefully drop half the fries into the oil and cook until soft but not starting to brown, about 2 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
5. Step 5Increase the oil temperature to 400˚. Fry the potatoes in two batches again until golden brown, about 1 minute, returning the oil to 400˚ between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. After all the fries are cooked, toss with the lemon zest and parsley.