Method:
Prepare the Potatoes:
Peel the potatoes (optional) and cut them into even-sized fries or wedges, depending on your preference.
Soak the potato slices in a bowl of cold water for at least 30 minutes. This removes excess starch and helps achieve a crispier texture.
Parboil the Potatoes:
Drain the soaked potatoes and place them in a pot of boiling water. Parboil for about 5 minutes until they are slightly tender but not fully cooked.
Drain and pat the potatoes dry with a clean kitchen towel.
Make the Egg Batter:
In a mixing bowl, whisk together the eggs and milk until well combined.
In a separate bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper.
Coat the Fries:
Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
Dip each potato slice into the egg mixture, ensuring it’s fully coated.
Then dredge the egg-coated potato slice in the flour mixture, shaking off any excess.
Fry to Perfection:
Carefully place the coated fries into the hot oil in small batches to avoid overcrowding.
Fry for about 5-7 minutes or until they turn golden brown and crispy.
Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve and Enjoy:
Sprinkle the fries with additional salt or your favorite seasoning while they’re still hot.
Serve with ketchup, aioli, or your favorite dipping sauce.
Tips for Success:
Soaking the potatoes in cold water is crucial for achieving crispy fries, so don’t skip this step.
For an extra flavor boost, add grated Parmesan or finely chopped parsley to the fries right after frying.
If you prefer a healthier option, you can bake these fries in the oven at 425°F (220°C) for 20-25 minutes, flipping halfway through.
