Ingredients
- Russet Potatoes
- Ice Water
- Vegetable Oil
- Celery Salt
- Dry Parsley
- Basil Leaves
- Celery Seeds
- Cayenne Pepper
- Garlic Salt
- Salt
Directions
- Cut up russet potatoes in wedges
- Soak in ice water and then drain
- Heat vegetable oil in black cast iron skillet
- Fry potatoes 3 to 4 minutes and then drain
- Create a mixture of celery salt, dry parsley, basil leaves, celery seed, a little cayenne pepper and garlic salt
- Mix ingredients evenly except use less of cayenne pepper
- Sprinkle on potatoes and then refry potatoes until golden brown
- Sprinkle with salt
Can be topped with chili and cheese
