Old Bay Lemon Fries

These fries cross the Greek Islands with the Louisiana Bayou. ┬áThe Greek always squeeze fresh lemon juice on their fried potatoes, and to be honest, I’m not sure why everyone doesn’t do this because it’s just delicious. I top my lemony fries off with a generous sprinkle of the classic Old Bay seasoning and the result is a salty, tangy, crunchy batch of french fries that you will have trouble sharing.

Old Bay Lemon Fries

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By Liz Serves: 6
Prep Time: 2 hours Cooking Time: 15 Minutes

A full proof way to make delicious homemade fries that will taste better than anything you've had in any restaurant.


  • 3 Russet Potatoes
  • 2 cups of Peanut Oil
  • Old Bay Seasoning
  • 2 Lemons



Wash 3 Russet potatoes and cut into sticks.


Toss raw potato sticks in a big bowl or pot of cold water, let them soak for 2 hours, this helps to get some of the starch out of the potatoes and makes for a better fry.


Strain all of the water out and dry the potato sticks completely with paper towels.


Pour peanut oil into a wide and deep saucepan, make sure the sides are high.


Heat up oil by turning the burner onto a medium heat, don't crank the burner too high.


Once the oil is hot enough (it should seriously sizzle but not splat if you drop one potato stick in to test it), put the potato sticks into the oil in batches, don't crowd them too much.


Wait about 3-4 minutes until the potatoes are soft but still white and also a little floppy, take them out and place them on a plate that's covered in a paper towel.


Now crank up the heat on the oil to medium high.


Put the potato sticks back in the oil in batches, and take them out once you see that they are all golden brown.


Please the golden brown fries onto a clean paper towel and IMMEDIATELY squeeze fresh lemon juice all over them and generously sprinkle with Old Bay seasoning.


Serve them warm.

Cutting the fries:

Soaking them in the cold water:

Drying them off:

After the first fry, white and floppy:

Second, high heat fry:

The final product:

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