Salt and Pepper Fries

Did you hear that CRUNCH?

Super CRISPY and savory Salt and Pepper Fries is seriously a must-try recipe that is easy to make at home!

The fries are fried till crispy on the outside while fluffy on the inside, and it is then seasoned with my secret addicting salt and pepper seasoning.

You need to give these Salt and Pepper Fries a try because they are seriously a game changer! 

Who doesn’t love fries? I wanted to combine my love for fries and salt and pepper tofu to make salt and pepper fries.

I was first introduced to salt and pepper fries when I visited a beer garden house in Taiwan.

The savory fries paired with ice-cold beer are perfect for a late-night snack.

After a few trials and errors of making homemade fries, I have all the secret tips on making super crispy fries. 

Here are a few secret tips to ensure that your salt and pepper fries are extra crispy! 

• First, I highly recommend using Russets Potatoes. Russets Potatoes are high in starch and low in moisture, which keeps the fries extra crispy while fluffy at the same time. 
• Second, the MOST CRUCIAL STEP, let the fries rest in ice-cold water for 30 minutes. This step will help draw out the starch, which will crisp up the fries when deep-fried. 
• Third, blanch the potatoes to cook them 50%; this will cut down the frying time, which will prevent the potatoes from being undercooked or burnt. 
• Fourth, coat the fries in corn starch, NOT flour. Corn starch is light yet crisp, which is perfect for frying.
• And lastly, DOUBLE FRY! Double frying will draw out all the moisture, making the fries extra crispy! 

Next, let’s talk about the seasoning which elevates the Salt and Pepper fries to the next level!

Even though it is called Salt and Pepper Fries, many other spices make up the seasoning powder.

I use white pepper, salt, Sichuan pepper, garlic powder, ground chili, and mushroom powder.

If you have never tried white pepper before, it is a staple ingredient in Asian cuisine. White pepper is spicier than black pepper, so a little goes a long way!

Another essential ingredient is a mushroom powder; I am using LKK Mushroom Powder which contains MSG, to give you the restaurant-style quality. But you can also grind up dehydrated shiitake mushroom for natural MSG flavors.

Do you want more VEGETARIAN recipes? Here are some of my go-to recipes that you will LOVE! 

• Garlic Butter Fried Rice (20 Minutes!)
• Scallion Oil Noodles (Easy & Vegetarian)
• Chinese Steamed Eggs – 20 Minutes ONLY!
• Spicy Garlic Noodle (10 Minutes Only!)

Ingredients 

• 4 large Russet Potatoes, peeled and rinsed
• 1 tbsp of Salt 
• ¼ cup of Corn Starch 
• 2 quarts Vegetable Oil
• Cilantro
• Green Onion 

Salt and Pepper Seasoning: 

• ¾ tsp of salt 
• ½ tsp of garlic powder
• 1 tsp of white pepper 
• ½ tsp of ground Sichuan peppercorn 
• 1 tsp of mushroom powder 
• ¼ tsp of ground chili 

SHOP THE INGREDIENTS

1. Cut Potato into ½ inch thick sticks or your desired thickness. Keep in mind the potatoes do shrink as you cook them. 
2. Soak the potatoes into ice-cold water for 30 minutes. 
3. Add salt and water (enough to cover all the potatoes) to a large pot, and bring it to a simmer. 
4. Add the potatoes and blanch for 3-5 minutes; you want the potato to be 50% cooked. 
5. Pat dry the fries with a paper towel and coat the fries with a thin layer of corn starch. 
6. Heat oil in the pan to 320 F. and add in ⅓ of fries. Deep fry for 3 minutes, remove and repeat the process with the remainder fries. 
7. Turn the heat up to high ~ 380 F and double fry for another 3-4 minutes or until crispy and golden brown. 
8. Season the fries with salt and pepper seasoning, chopping cilantro and green onion, and enjoy! 

Print

Salt and Pepper Fries

Did you hear that CRUNCH? Super CRISPY and savory Salt and Pepper Fries is seriously a must-try recipe that is easy to make at home! The fries are fried till crispy on the outside while fluffy on the inside, and it is then seasoned with my secret addicting salt and pepper seasoning. You need to give these Salt and Pepper Fries a try because they are seriously a game changer!

Prep Time30 mins

Active Time20 mins

Total Time50 mins

Course: Appetizer, Dinner, Main Course, Side Dish, Snack

Cuisine: American, Asian, Chinese, Taiwanese

Keyword: Appetizers, Asian Food, Asian Noodles, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, dinner Ideas, Easy Recipes, Fries, Fusion Recipe, gluten free, VEGETARIAN, Vegetarian Recipes

Yield: 4 People

Materials

• 4 large Russet Potatoes peeled and rinsed
• 1 tbsp of Salt
• ¼ cup of Corn Starch
• 2 quarts Vegetable Oil
• Cilantro
• Green Onion

Salt and Pepper Seasoning:

• ¾ tsp of salt
• ½ tsp of garlic powder
• 1 tsp of white pepper
• ½ tsp of ground Sichuan peppercorn
• 1 tsp of mushroom powder
• ¼ tsp of ground chili

Instructions

• Cut Potato into ½ inch thick sticks or your desired thickness. Keep in mind the potatoes do shrink as you cook them.
• Soak the potatoes into ice-cold water for 30 minutes.
• Add salt and water (enough to cover all the potatoes) to a large pot, and bring it to a simmer.
• Add the potatoes and blanch for 3-5 minutes; you want the potato to be 50% cooked.
• Pat dry the fries with a paper towel and coat the fries with a thin layer of corn starch.
• Heat oil in the pan to 320 F. and add in ⅓ of fries. Deep fry for 3 minutes, remove and repeat the process with the remainder fries.
• Turn the heat up to high ~ 380 F and double fry for another 3-4 minutes or until crispy and golden brown.
• Season the fries with salt and pepper seasoning, chopping cilantro and green onion, and enjoy!

Notes

I am using LKK Mushroom Powder which contains MSG, to give you the restaurant-style quality. But you can also grind up dehydrated shiitake mushroom for natural MSG flavors.