Name: French Fries Recipe
Ingredients: 3 Russet potatoes (or Idaho or Maris piper); 1½ cups oil (peanut, canola or vegetable oil); ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ¼ to ½ teaspoon paprika (or ¼ teaspoon red chili powder); ¼ teaspoon salt (adjust to taste); 1 teaspoon oregano; ¼ to ½ teaspoon red chilli flakes (optional); ¼ teaspoon ground black pepper (optional)

Ingredients

3 Russet potatoes (or Idaho or Maris piper)
1½ cups oil (peanut, canola or vegetable oil)

For shaker seasoning

¾ teaspoon garlic powder
¾ teaspoon onion powder
¼ to ½ teaspoon paprika (or ¼ teaspoon red chili powder)
¼ teaspoon salt (adjust to taste)
1 teaspoon oregano
¼ to ½ teaspoon red chilli flakes (optional)
¼ teaspoon ground black pepper (optional)

Steps

Preparation

Scrub and rinse the potatoes under running water, then peel. Slice each lengthwise to a thickness of ¼ to ⅓ inch.
Cut those slices into sticks, each ¼ inch to ⅓ inch thick, and put in a large bowl of ice-cold water. I also drop in a few ice cubes. Refrigerate for a minimum of 1 to 2 hours.
Drain all the water, then refill the bowl with ice-cold water and rinse the sticks in it to remove excess starch. Regular water must not be used now: the potato sticks need to stay cold.
Drain in a colander and wipe dry with a kitchen cloth. Spread on a tray to dry while the oil heats. I prefer separating the longer fries from the shorter ones now so they fry evenly. Do not leave them too long, since the fries must still be cold when fried.

How to fry French fries

Start heating the oil over medium heat in a deep, heavy-bottomed pan or pot. It should come at least 3 to 4 inches up the pan. For best results, attach the thermometer to the pan's side.
At 300 F (150 C), gently slide 10 to 12 potato sticks into the hot oil, according to pan size. Avoid crowding and keep the temperature almost constant during frying; a variation of 20 F or 12 C is fine.
After about 3 minutes, when slightly cooked, take the fries out onto a wire rack set over a tray. Spread them out on the tray as you fry the next batch.
After all the blanching is finished, raise the oil temperature to 350 F (175 C).
Fry the blanched potatoes again until crisp and golden, then lift onto the wire rack to cool slightly.
Put each batch in a large bowl or a brow bag and sprinkle with as much seasoning as desired. Toss thoroughly and serve straight away, before cooling makes the fries lose their crispness.
Continue frying the remaining fries in batches and offer each batch right away.