Copycat 5 Guys Fries

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 4 Russet potatoes, (washed and dried, cut into 1/3" sticks, medium-sized

• Baking & Spices

  • 1 tbsp Table salt, regular

• Oils & Vinegars

  • 1 Peanut oil

Found on wildflourskitchen.com

Ingredients

• 4 medium-sized unpeeled russet potatoes, (washed and dried), cut into ⅓ sticks
• 1 Tbl. regular table salt
• ½ tsp. garlic powder
• peanut oil for frying, (can sub canola oil)

Directions

• Wash potatoes well of any dirt and mud. Leave peel on. Let dry.
• In small bowl stir together the salt and garlic powder until well mixed.
• Turn oven onto low, about 200º F.
• In a large deep frying pan, add oil to only a third deep. DO NOT add any more oil than that to prevent oil from overflowing. (*My pan is deep and held 1½ of oil with 3 of space above the oil).
• Heat oil over medium heat until nice and hot, but not smoking.
• While oil is heating, line a colander with two sheets paper towel. Place a cooling rack over a baking sheet, and place 3 - 4 brown paper lunch sacks on top.
• When oil is hot, slice potatoes lengthwise into ⅓ slices, then lengthwise again into ⅓ sticks. Pat sticks dry on paper towel and carefully add to oil ONE POTATO at a time. Oil will bubble furiously at first. So DO NOT add too much at once or you could overflow your oil! I did mine in 4 batches.
• After adding to oil, immediately gently stir potatoes for one minute to keep them separated. Fry another 3 - 4 minutes until lightly browned. (I just used the knife I cut them with to stir).
• Remove with a basket skimmer to lined colander. Add ¼ tsp. garlic salt mixture and toss well. Dump out onto brown paper sacks, add a little more of the garlic-salt if youd like, and pop into oven to keep warm. Continue with rest of potatoes until all are cooked.
• Serve hot with a little extra garlic-salt for salty-fry lovers like me!