Ingredients
- 1 1/2 pounds russet potatoes sliced into 1/2" strips
- 1/4 cup milk
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/2 cup all purpose flour
- 2 tablespoons water
Recipe Description
The third time really was the charm with these baked battered fries. The key is making the batter thick like a paste so it can coat the fries without puddling under them during baking. It should be just liquid enough to whisk together, sort of like toothpaste consistency, but not thin enough to pour. You can add a tiny bit of water or flour at a time if needed to adjust the thickness.
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