Ingredients
Scale
- 2 large russet potatoes, cut into shoestring shape
- Oil, for frying
- 1–2 tablespoons Isaac Toups Fryclone Fry Seasoning
- Shredded Parmesan
- Kosher salt, to taste
- Mayonnaise & ketchup, for serving
Instructions
- Cut potatoes on a mandolin into shoestring size. Place in a large bowl and cover with cold water for 2-3 hours. Drain on paper towels for 10 minutes before frying.
- Heat oil to 350º F. Fry potatoes in batches, removing to a paper towel lined baking sheet. As you pull them out, dust them in Fryclone and parmesan and continue with remaining potatoes. They fry up quickly and will rewarm with the addition of the next batch. Season with salt, if desired. Serve immediately with mayo and ketchup or your fave dipping sauce.