Plain french fries are fine. But breaded french fries finished with Kalmes seasoning? That's a whole different level. This recipe takes a simple side dish and turns it into something people will ask about every time you make them.
The secret is a light coating of SUPERB BLEND Spiced Coater Breading Mix before frying, which creates an ultra-crispy, golden crust that holds up and stays crunchy. Then, straight out of the fryer, a sprinkle of Kalmes 2-in-1 Seasoning & Tenderizer adds that bold, savory Midwest flavor that makes these fries completely addictive.
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Ingredients
- 3–4 large russet potatoes
- ½ cup SUPERB BLEND Spiced Coater Breading Mix
- 1 egg, beaten (or ¼ cup buttermilk)
- Vegetable or peanut oil for frying
- Kalmes 2-in-1 Seasoning & Tenderizer, to finish
Instructions
Step 1: Cut and Soak the Potatoes
Peel potatoes (or leave the skin on for extra texture) and cut into ¼–½ inch fry-shaped strips. Place in a large bowl of cold water and soak for at least 30 minutes — up to 2 hours. This removes excess starch and is the key to a crispier fry.
Step 2: Dry Thoroughly
Drain and spread potatoes on a clean kitchen towel or paper towels. Pat completely dry. This step is critical — any moisture will prevent the breading from sticking and cause oil to splatter.
Step 3: Coat in SUPERB BLEND
Working in batches, dip dried potato strips in beaten egg (or buttermilk), letting excess drip off. Toss in SUPERB BLEND Breading Mix, pressing lightly to coat. Shake off any excess. Place on a wire rack and let rest 5 minutes — this helps the coating adhere during frying.
Step 4: Fry to Golden Perfection
Heat 2–3 inches of oil in a heavy pot or deep fryer to 350–365°F. Fry in small batches — don't overcrowd — for 4–6 minutes until deep golden brown and crispy. Maintain oil temperature between batches.
Pro tip: For extra-crispy fries, do a double fry. Fry at 325°F for 3–4 minutes, remove and rest 5 minutes, then fry again at 375°F for 2–3 minutes until golden and shatteringly crispy.
Step 5: Season Immediately
Transfer hot fries to a wire rack or paper towel-lined plate. While still hot, sprinkle generously with Kalmes 2-in-1 Seasoning & Tenderizer. The heat opens up the fries and lets the seasoning absorb right in. Toss to coat evenly and serve immediately.
Why This Works So Well
- SUPERB BLEND creates a thin, crispy shell around each fry — more crunch than a plain fry, less heavy than a thick batter
- Kalmes seasoning added after frying means bold, fresh flavor on every bite — not buried under the coating
- The combination delivers fries that are crispy outside, fluffy inside, and packed with savory Midwest flavor
Serving Suggestions
- Classic ketchup or fry sauce
- Ranch or chipotle mayo for dipping
- Alongside burgers, fried chicken, or fish
- Loaded fries: top with cheese sauce, bacon bits, and green onions
- Game day snack with multiple dipping sauces
Variations
- Waffle fries: Use a waffle cutter for more surface area and extra crunch
- Sweet potato fries: Swap russets for sweet potatoes — the SUPERB BLEND coating balances the sweetness perfectly
- Steak fries: Cut thicker (¾ inch) for a heartier fry with a crispy shell and fluffy center
- Air fryer method: Coat as directed, spray lightly with cooking oil, air fry at 400°F for 18–22 minutes, shaking halfway. Season immediately after.
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Once you try breaded fries finished with Kalmes seasoning, plain fries just won't cut it anymore.
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