Perfect Battered Fries

A potato is a powerful thing in Joshua Weissman's hands.

Prep:

Cook:

Serves:

people

Ingredients

Start by cutting the skin-on russet potatoes to ¼ inch x ¼ inch batons. Cover all spiralings with water and kosher salt. Stir to combine and soak for 30 minutes.
For the batter, whisk and combine all dry ingredients before carefully whisking in water.
Fill a heavy bottom pot with frying oil and heat to 350 F.
Remove fries from soaking liquid, cut and toss into the batter.
Carefully fry in batches for 4-5 minutes and set on a wire rack set in a baking sheet to cool. Season with kosher salt.

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