Ingredients:

  • 4 large Russet potatoes (about 1.5 kg)
  • Cold water (enough to soak the potatoes)
  • 4 cups (1 L) vegetable oil (or preferred frying oil)
  • Sea salt (to taste)

Instructions:

  1. Wash, peel (if desired), and slice potatoes into even sticks (about ¼ inch thick).
  2. Place the potato sticks in a large bowl and cover with cold water. Soak for at least 30 minutes to remove excess starch.
  3. In a deep frying pan or Dutch oven, heat oil over medium-high heat until it reaches 325°F (160°C).
  4. Drain the soaked potatoes and pat them dry using paper towels to remove excess moisture.
  5. Fry the potatoes in batches (don’t overcrowd the pan) for about 4-5 minutes until they soften but aren’t browned.
  6. Remove fries with a slotted spoon and drain on paper towels. Let them cool for at least 15 minutes.
  7. Increase the oil temperature to 375°F (190°C) and fry the potatoes in batches again until golden brown (about 3-4 minutes).
  8. Drain on paper towels, season with sea salt to taste, and serve hot.