Ingredients:

  • 2 pounds (900g) Russet potatoes, peeled
  • Vegetable oil or peanut oil, for frying (about 6-8 cups / 1.5-2 liters)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Cut the potatoes into ½-inch thick fries. Place the cut fries in a large bowl and cover with cold water. Soak for at least 30 minutes (longer is better). Drain thoroughly and pat completely dry with paper towels.
  2. Heat the oil in your pot or deep fryer to 325°F (160°C). Fry the potatoes in batches, ensuring not to overcrowd the pot, for about 5-7 minutes. They should be cooked through but still pale and soft. Remove with a slotted spoon and place on a wire rack.
  3. Let the fries cool completely for at least 15 minutes. This is crucial for achieving maximum crispness in the second fry.
  4. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-5 minutes, or until golden brown and crispy.
  5. Remove the fries from the oil and place on paper towels to drain excess oil. Immediately sprinkle with sea salt and pepper (if using).
  6. Serve hot and enjoy!