If you’ve been looking for a different way to fix french fries, here’s one. You batter your chicken. You batter your fish. Why not batter your spuds?
Battered French Fries
2 1/2 lb. russet potatoes, peeled
1 c. all purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. paprika
1/2 c. water, or as needed
1 c. vegetable oil for frying
Slice potatoes into French fries, and place into cold water to avoid turning brown.
Heat oil in large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip the potato slices into the batter one at a time, and place them in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Keep your fork