Ingredients:

  • 4 large Russet potatoes (about 2 lbs / 900 g), peeled
  • Cold water (for soaking)
  • 4 cups (1 litre) vegetable oil or sunflower oil (enough for deep frying)
  • 1 tsp (5 g) fine sea salt, or to taste
  • Optional: fresh cracked black pepper, garlic powder, or paprika for extra flavour

Instructions:

  1. Peel the potatoes and cut them into uniform sticks (about 1/3 inch thick), then rinse under cold water.
  2. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
  3. Drain and pat dry the potatoes thoroughly to remove moisture.
  4. Heat the oil to 300°F (150°C) and fry the potatoes in batches for 4-5 minutes until soft but not colored.
  5. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2-3 minutes until golden and crispy.
  6. Drain the fries on paper towels and immediately season with salt and any optional seasonings.
  7. Serve hot with your favorite dipping sauces.