Seasoned French Fries from LongHorn Steakhouse feature crispy golden potatoes dusted with a bold blend of savory spices, delivering a flavorful and crunchy side dish perfect for pairing with any steak or burger.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Chef’s knife
- Cutting board
- Potato peeler
- Baking sheet or tray
- Tongs
- Paper towels
- Measuring spoons
- Large slotted spoon
Ingredients
- 3 large russet potatoes
- Vegetable oil (for frying)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
When preparing your seasoned French fries, use large russet potatoes as they provide the perfect texture and crispiness when fried. Ensure the vegetable oil is heated to the right temperature (around 350degF) to achieve a golden, crunchy exterior without absorbing excess oil. The dry spice blend, including paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, oregano, and thyme, should be evenly coated on the fries immediately after frying to enhance flavor absorption. Using fresh spices rather than pre-ground or mixed blends will give your fries a bolder and more vibrant taste. Your homemade Version of Seasoned French Fries from LongHorn Steakhouse delivers a perfectly balanced combination of heat, savory notes, and herbs for an authentic copycat experience.
Instructions
- Peel the potatoes using a potato peeler.
- Cut the potatoes into thin, even fries using a chef's knife and cutting board.
- Rinse the cut fries under cold water to remove excess starch.
- Pat the fries dry thoroughly with paper towels.
- Heat vegetable oil in a deep fryer to 350°F (175°C).
- Fry the potatoes in batches until they are light golden and cooked through (about 3-4 minutes).
- Remove fries with a large slotted spoon and drain on paper towels.
- Allow fries to cool for a few minutes.
- Increase the oil temperature to 375°F (190°C).
- Return the fries to the fryer in batches and cook until crispy and golden brown (about 2-3 minutes).
- Remove and drain on fresh paper towels.
- In a mixing bowl, combine paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, oregano, and thyme.
- Place hot fries on a baking sheet or tray.
- Sprinkle seasoning blend over fries and toss evenly with tongs.
- Serve immediately.
Substitution
Seasoned French Fries from LongHorn Steakhouse copycat recipe captures the iconic crispy texture and bold seasoning that makes this side dish a favorite. If russet potatoes are unavailable, Yukon Gold potatoes can be used as a substitute for a slightly creamier texture while still achieving a crispy fry. Vegetable oil is preferred for frying due to its high smoke point, but canola or peanut oil also work well for deep frying. When seasoning, you can adjust the cayenne pepper amount to suit your desired spice level or omit it for a milder flavor. Using a deep fryer ensures even cooking, but a heavy pot with a thermometer can serve as an alternative method at home.
Tips
Make sure to cut your russet potatoes into uniform thin strips to ensure even cooking and consistent crispiness. Thoroughly drying the fries after rinsing is essential to prevent oil splatters and achieve that perfect crunchy texture. Maintain accurate oil temperatures, frying first at 350degF for cooking through and then at 375degF for crispiness, to avoid soggy or burnt fries. When seasoning your fries, toss them promptly while still hot so the spices stick well, enhancing the flavor of your dish.
Nutritions
Seasoned French Fries from LongHorn Steakhouse are primarily made from russet potatoes, which provide a good source of carbohydrates and dietary fiber. The frying process adds a significant amount of vegetable oil, increasing the calorie and fat content, particularly from unsaturated fats. The blend of spices such as paprika, garlic powder, and cayenne pepper contributes antioxidants and anti-inflammatory properties without adding calories. When enjoying these fries, be mindful of portion size to balance indulgence with your overall nutritional goals.
Storage
To maintain the crispy texture and bold flavor of your Seasoned French Fries from LongHorn Steakhouse, store them in an airtight container lined with paper towels to absorb excess moisture. Keep the container in the refrigerator for up to 2 days to preserve freshness. When reheating, use an oven or air fryer at 400degF (200degC) for 5-7 minutes to restore their crispiness without compromising the seasoning blend.
Variation or Alternatives
You can substitute russet potatoes with Yukon Gold for a creamier texture and a slightly buttery flavor. Try tossing the fries in olive oil and freshly chopped rosemary before the second fry to add a fragrant herbaceous note. Consider baking the fries at 425degF (220degC) for 25-30 minutes as a healthier alternative to deep frying while still achieving a crispy exterior. Experiment with smoked paprika or chipotle powder in the seasoning blend for a smoky twist that complements grilled steak or burgers.
Allergies
Seasoned French Fries from LongHorn Steakhouse may pose allergy risks due to the use of garlic powder and onion powder, common allergens for some individuals. The vegetable oil used for frying could also be a concern if it is soybean or peanut oil, which are potential allergens. You should verify the type of oil and spice sources to ensure safety for those with food sensitivities or allergies.
Why this recipe?
Seasoned French Fries from LongHorn Steakhouse restaurant are loved for their perfect balance of bold spices and crispy texture, delivering a flavorful bite every time. These fries are made with premium potatoes coated in a signature seasoning blend that enhances the natural taste without overpowering it. By recreating the copycat recipe, you can enjoy the authentic taste and satisfy your cravings right at home while controlling the quality and freshness of the ingredients. Your homemade version brings the same satisfying flavor and crunch that elevates any meal or snack experience.