Perfect Homemade French Fries

French fries are one of the greatest, and most common side dishes, especially alongside a delicious burger or a yummy hot dog. However, not many people know the secret to making perfectly crispy fries, restaurant or otherwise... batter.

The batter fries beautifully, forming a crunchy layer around the fry, while the potato inside is softened by the heat. It's a very simple addition to a very classic dish, and I hope that when you're sitting at home craving fries, you give this recipe a try. I promise that you won't regret it.

Ingredients:

• ​2-3 White or Russet potatoes
• Flour
• Water
• Garlic salt
• Pepper
• ​Paprika
• Vegetable oil
• Bacon grease (optional)

​Recipe:

1. Wash and peel the potatoes.
2. Cut them length wise into identical strips. The thickness depends opon your preference for how thick or thin you want your fries.
3. Place them into a bowl of cold water, to keep them from browning while you prepare the batter.
4. Whisk flour and water until you achieve a liquid with a fairly thick consistency. It's not very specific, but when you scoop it, it should drizzle off of the spoon.
5. Throw in your spices. Again, very non-specific, but it all depends upon your tastes. I highly reccommend using at least garlic salt, paprika and pepper, but feel free to add or take away what doesn't suit your palette.
6. If you are using bacon grease, put it in the pan, and pour the vegetable oil on top until it is about an inch or so thick. I like the potatoes to be submerged to avoid the tedious task of flipping them. Heat the oil.
7. Place the potatoes on a clean dishcloth or paper towel and dry them thoroughly by patting them. Dip the potatoes into the batter, one-by-one, covering them well before placing them into the hot oil. Try not to let them touch one another, because the batter make them stick together. If they do, just wait until the batter has become crispy, and use your spatula to break them apart. Be sure not to cook them too fast, as you want to allow the potato time to soften.
8. Let them cook until the coating has turned either a golden to medium brown. Take them out and place them on a plate covered with paper towels to absorb the drainage.
9. Serve hot, and enjoy!