Homemade French Fry Seasoning Blend

Chef GreanEyes's Note:

http://www.examiner.com Recipe by cooking examiner Kristin King. "This homemade seasoning blend combines salty, sweet, smoky and spicy flavors - no ketchup necessary. Whether one is making homemade French fries or using frozen, this seasoning blend can be sprinkled on at the end or cooked onto the fry. Either way, this recipe makes enough to have on hand whenever your in the mood for fries. This seasoning blend combines a myriad of spices that all shine through when you bite into the fry. The secret ingredient in this recipe is a touch of sugar. Sugar brings out the salty sweet aspect that many people love so much. The other secret ingredient to this recipe is Penzey’s Old World Seasoning Blend. Similar to a seasoning salt, Penzey’s seasoning blend has celery salt which adds a nice subtle flavor. Penzey’s spices can be ordered online or one can visit their store in Richmond, Virginia. If Penzey’s is out of the question, use a good quality seasoning salt with a small pinch of celery salt."

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 5-15

Yield: 0.5 cup

• 1/4 cup smoked paprika
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon seasoning salt (see recipe description)
• 1 pinch celery salt
• 3 teaspoons kosher salt
• 2 teaspoons sugar
• 1 teaspoon cayenne pepper

Directions:

1. Combine all of the ingredients together in a small bowl. Store in an airtight container.
2. To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.
3. To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.
4. Note to self: made using 2tsp kosher salt and 1tsp celery salt.