![Picture](/uploads/1/0/6/3/10639563/7204540.jpg?250)
Makes: 2-3 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes (10-15 min per batch)
2 organic russet potatoes, peeled and cut into thin matchsticks
2 cups extra light olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
Extra salt, to taste
Prep Time: 10 minutes
Cook Time: 20-25 minutes (10-15 min per batch)
2 organic russet potatoes, peeled and cut into thin matchsticks
2 cups extra light olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
Extra salt, to taste
![Picture](/uploads/1/0/6/3/10639563/341876.jpg?1436655043)
After peeling and cutting potatoes into thin matchsticks, place in cold water and set aside.
![Picture](/uploads/1/0/6/3/10639563/2683411.jpg?385)
Combine garlic powder, salt, and paprika in small bowl, stir well.
![Picture](/uploads/1/0/6/3/10639563/5829730.jpg?1436655323)
Pour olive oil into large skillet and heat over medium-high heat.
![Picture](/uploads/1/0/6/3/10639563/889371.jpg?1436655569)
Drain potatoes and toss them with seasoning blend.
![Picture](/uploads/1/0/6/3/10639563/9815208.jpg?401)
Carefully place half the potatoes into the fry oil using tongs. Fry until golden brown and crispy, about ten minutes.
I like to stand nearby and stir them around every few minutes, flipping them after about 5 minutes to make sure each side gets evenly crispy.
![Picture](/uploads/1/0/6/3/10639563/2469465.jpg?386)
Carefully remove from hot oil and place on a plate with paper towels.
Repeat with remaining potatoes.
Taste once cooled and add a dash more salt if needed.
Enjoy!!!