Salt and Pepper Fries with a hit of Tang! It’s a very simple Fry Seasoning that can be used on Deep Fried or Air Fried French Fries. Add as little or as much as desired over the Fries.

Salt and Pepper Seasoning

The ratio is 2:1 of Sea Salt to Black Pepper. This can be used by itself to season the Fries or with a bit of Citric Acid & Malt Vinegar. This takes it up and over the top with a nice hit of Tang, and that Malt Vinegar is just something else with Fries. It’s only a very small amount, but it really comes through. Adjust the acidity less or more based on preference.

Use about 1/2 Tbl of the above French Fry Seasoning for every 1 lbs. of French Fries, or according to taste. Save the leftover Fry Seasoning for the next time you make French Fries. You can also make a big batch and store in a container to use at any time.

This French Fry Seasoning is based on the Salt & Pepper Chicken mix, where 1 Tbl of Sea Salt is used with 1 tsp of Black Pepper and 1/2 tsp of White Pepper. In the above recipe, the White Pepper is replaced with more Black Pepper for a Sea Salt & Black Pepper Seasoning.

Alternatively, stay with the 1 tsp of Black Pepper and 1/2 tsp White Pepper. Depending on how strong or balanced you want the pepper.

Want a bit more tang, add it in. Maybe some sweetness, add a bit of sugar. It’s all up to you and what you like. For me, the above is pretty dang good, and I can always add more seasoning afterward.

When to Season Fries

With this French Fry Seasoning, season the Fries with the desired amount right after they come out of the Deep Fryer, or with about 1/2 Tbl of the Fry Seasoning for every 1 lb. of Fries before you Air Fry.

With some seasonings, you can not add before cooking the French Fries. This Fry Seasoning made up mostly of Salt & Pepper is perfectly fine.

French Fries

Any cut of Store bought Fries for the Deep Fryer. With Air Frying, Thick Cuts are best.

If you are feeling adventurous, you can make some Homemade Fries. These offer up a far better Potato taste and crisp up something good when deep fried. Although not really recommended for Air Frying. Or at least just yet, this is something I am still working on.

Deep Frying French Fries

Place 1 lb. of Frozen Fries or ready made Homemade Fries in a bowl and set it aside on the counter while the Deep Fryer is heated up to 375 F – 400 F.

When these first go in, the temperature of the oil is going to drop significantly. Keep them in there until the steam has mostly evaporated. Lift the baskets up and allow the oil to come back to temp before frying a second time until all steam is gone.

Lift the basket up again and allow the oil temp to come back and fry a final time briefly. Just for final crisping and to expel excess oil. Lift them up, strain and straight to a steel bowl to season with the Salt & Pepper Seasoning. Toss well and serve.

Air Frying French Fries

This really is becoming my favorite way to do Fries. Not only do you save on Oil, you don’t use as much either. The best part is with minimal oil this can be exchanged with quality fats like melted Beef Suet or Rendered Chicken Fat to really bolster the flavor of Fries.

Place 1 lb. of Frozen Thick Cut Fries in a bowl and sprinkle on 1/2 Tbl of the Salt & Pepper Seasoning. Add to the bowl of Frozen Fries 1/4 C of Fat or Oil, you can use melted lard here too. Toss everything until the Fries are coated and set aside for 30 minutes. Sometimes I do throw these into the air fryer right away.

Cook at 400 F for 30 minutes. Leave them for the first 15 minutes. Then toss them around at 15, 10 and 5 minutes and more so towards the end.

Use the Steel Bowl to empty the Fries and any Hot Oil that has collected at the bottom of the Air Fryer. Toss to ensure the fries get recoated in the fat and empty back into the air fryer to continue cooking. Every time you toss the fries, use the stainless steel bowl.