2 large Russet Potatoes                              Oil for Frying

1 tsp. Garlic Powder

1 tsp Onion Powder

1 tsp. Sea Salt

1 tsp. ground Black Pepper

1 tsp. Paprika



  1. Scrub the Potatoes well and then cut into Julienne strips for Fries or slice with the 6 x 6 mm Cuisinart Blade.
  2. Put the Potato Slices in a bowl of Ice Water until ready to cook.
  3. Combine the Seasonings in a small bowl and mix
  4. Heat about 3 inches of Peanut or Vegetable Oil in a wok or use a deep fryer. (If you use a deep fryer, fill only to the fill line on the fryer)
  5. Line a shallow baking pan with paper towels or brown paper and top with a cooling rack.
  6. When the Oil is close to 350 degrees, drain the Potatoes in a colander and then blot dry with paper towels.
  7. Place half the Potatoes in a 1 gallon Ziploc® bag and add two teaspoons of the Seasoning mix.
  8. Shake well to distribute the Seasonings to evenly coat each Potato slice.
  9. Fry half the Seasoned Potatoes in the Hot Oil until golden brown; remove with a slotted spoon or spider to the cooling rack.
  10. Fry the Potatoes remaining in the bag and repeat the removal process.
  11. Place the remaining Potatoes in the bag and add 2 more teaspoons of the Seasoning.
  12. Repeat the Frying and Draining Process.
  13. To keep the Potatoes warm until serving, you may place them in a 200 degree


Yield:  4 Servings


Note:  Additional seasonings such as Chili Powder, Cumin, Turmeric or dried Oregano and Parsley may be used.  Be creative and try your own combinations.