French Fries

4 servings

3 Idaho potatoes, cut lengthwise into 1/4-inch sticks (about 2 pounds)
4 cups grape seed oil
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon mild chili powder
1 teaspoon smoked paprika
1 tablespoon cornstarch
1/4 cup chickpea flour

Rinse and soak the potatoes under cold running water for 20 minutes. Strain and pat dry. In a small bowl toss together the parsley, salt, chili powder and paprika, set aside.

Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.

Working in batches to avoid overcrowding, add the potatoes and fry until golden and cooked through, about 5-7 minutes. Remove from the oil with a slotted spoon and drain on paper towels to absorb excess oil. Toss with parsley and spice mix.°3. Heat the oil in a Dutch over or other large pot to 350