Ingredients
Units
Scale
- 1 pound russet potatoes
- canola oil for frying
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
Instructions
- Rinse each potato and, using a crinkle cutter, slice them. Slice potatoes ¼ inch thick.
- Next, place potato slices in a large bowl of cold water and let them stand for 15 minutes. Drain well, and pat dry.
- In a large Dutch oven if possible (a wide pot that is relatively shallow and fitted with a tight lid to retain heat), pour oil to a depth of 4 inches, and heat over medium-high heat (until a deep-fry thermometer registers 325°.
- In the meantime, line a rimmed baking sheet with paper towels.
- Working in batches, fry the potatoes, stirring occasionally, until golden brown and cooked through. Let drain on paper towels and serve immediately with your favorite dips.
- Prep Time: 5
- Cook Time: 25
- Category: Side Dish, Snack
- Cuisine: American
- Diet: Vegan