About this recipe: These aren't your ordinary chips! Before frying, the chips are coated in a light batter with just the right amount of seasoning. The batter adds flavour and ensures the chips are crisp. They even stay crispy if you reheat in the microwave.
The batter coating was very delicious and kept the fries crisp. I boiled the potatoes for a few minutes, but the potatoes still turned out hard after frying. I put them in the oven for about 15 minutes and that did the trick! - 12 Aug 2011
Excellent fries! Even using cheap potatoes, I got crisp fries. I used a deep fryer and added beer (lager) instead of water. For those wondering about dipping each fry seperatly...thin your batter just slightly (about a tbsp tops!) and put the batter in a medium-sized plastic container with a tight-fitting well-sealing lid. Add your cut potatoes, seal her up, then SHAKE for approx 1-2 mins to coat all the fries. This will evenly coat all the fries with batter and save you time in dipping them. When adding them to the hot oil, add them using tongs insead of your fingers...I took "tongs full" bunches and dropped them into the oil, let the batter set up ever so slightly, then seperated them by shaking the bunches until they came apart (about 1 min into frying). I'm impatient and while they didn't come out perfectly solo fries...the bunches were crisp and yummy too! Try adding cajun spices or chipolte pepper instead of the paprika, it gives them a little kick! - 07 Apr 2008 (Review from Allrecipes US | Canada)
Instead of frying, I BAKED these in the oven, which took about an hour or longer, but they came out nice and crispy on the outside. I just used flour, seasoned salt, cayenne and basil, then added half water and half oil to make a batter. I will make these again the same way! Yum! - 14 May 2004 (Review from Allrecipes US | Canada)