21⁄2 pounds russet potatoes, peeled • 1 cup vegetable oil for frying • 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon Osman’s Taj Mahal Paprika • 1 teaspoon salt
• 1⁄2 cup water, or as needed
1.Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.
2. Heat oil in a heavy saucepan or large skillet to 175 degrees C
3. While the oil is heating, sift flour, garlic salt, onion salt, Osman’s Taj Mahal paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.
4. Drain fries and pat dry; dip into the batter one at a time.
5. Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.
6. Drain fries on a paper towel-lined plate.