1 gallon cooking oil
2–3 pounds Russet potatoes
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons white pepper
2 teaspoons garlic powder
FILL Butterball® or Masterbuilt Fryer with oil. Heat to 375°F; this will take approximately 15 to 20 minutes.
PEEL and cut potatoes into 1/4-inch thick strips.
FRY potatoes 2 to 3 minutes until they just begin to soften. Remove potatoes from oil and place on a cookie sheet lined with paper towels, spreading the potatoes out allowing them to drain thoroughly. Fry potatoes an additional 3 to 4 minutes until golden brown. Remove and drain on paper towels.
IN a small bowl, combine salt, black pepper, white pepper and garlic powder. While potatoes are still hot, sprinkle seasoning mixture on them.