# [[Arby's Fries and Seasoning]] **Prep Time:** **20 minutes** **Cook Time:** **5–6 minutes** **Yield:** ~4 servings ## Ingredients - Russet potatoes – 900 g (about 2 lb), spiral-cut - Cold water – for soaking - Neutral oil for frying (peanut or canola) – as needed - **Cornstarch** – 12 g (1 tbsp) 👀 - **MSG** – 3 g (¾ tsp) 👀 ### Curly Fry Seasoning Blend: - Fine salt – 8 g (1½ tsp) - Paprika (sweet, not smoked) – 6 g (2 tsp) - Onion powder – 4 g (1½ tsp) - Garlic powder – 3 g (1 tsp) - Cayenne pepper – 0.5 g (¼ tsp) - White pepper – 1 g (½ tsp) - Sugar – 2 g (½ tsp) - Dry mustard – 1 g (½ tsp) - Ground celery seed – 0.5 g (¼ tsp) ## Instructions 1. Spiral-cut potatoes and soak in cold water **30 minutes** to remove surface starch. 2. Drain and pat *very dry*. 3. Toss fries with cornstarch until lightly coated. 4. Fry at ==175°C / 350°F== for **3–4 minutes** until pale blond. 5. Remove and rest **5 minutes**. 6. Increase oil to ==190°C / 375°F==. 7. Fry again **2–3 minutes** until deep golden and crisp. 8. Immediately toss hot fries with seasoning blend + MSG. 9. Salt to taste *after* seasoning if needed. #### Notes - **MSG is non-negotiable** if you want Arby’s-level savoriness. - Paprika should be *bright red*, not smoked. - Double-fry is mandatory for texture.