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1. Wash all of your potatoes with warm water and Veggie Wash, making sure to remove any eyes or imperfections.
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I like using the Yukon Gold for French fries because they are firm and slightly sweet.
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2. Peel your potatoes with a vegetable peeler.
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3. Put your potatoes on a cutting board and cut into 1/2-inch slices. Now cut each slice into strips about 1/2-inch wide and set aside in a large bowl.
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4. Mix flour, salt, pepper, paprika, garlic salt, onion powder and sugar in a large bowl.
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5. Add the water to the flour mixture. It will have the consistency of pancake batter.
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6. Heat up your vegetable shortening either in a fry cooker or I just use a regular 3-quart pot on the stove. As you are cooking, you'll need to add additional shortening because it gets soaked up into the French fries.
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7. Dip the potatoes into the batter one at a time and lower into the hot oil. Remember, this is HOT OIL, so be careful. If you toss the potatoes in, they'll splatter that HOT OIL all over you.
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8. As soon as the fries are in the oil, take your metal spatula and break them apart. They tend to stick together in the center of the pot. These take only a few minutes to cook, so keep an eye on them. They are done when they turn golden brown.
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9. While your first batch is cooking, get a large plate and put 6 or 7 paper towels on top and set by the stove.
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Once cooked, put the French fries on the plate with paper towels to drain.
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10. Put your next batch in the oil and keep repeating until you've cooked all of your potatoes.
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French Fry Dipping Sauce:
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Mix ketchup, mustard and sour cream together in a bowl and stir until creamy.
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Put on a plate with your sauce and enjoy!
