Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½-inch thick fries
  • Vegetable oil or peanut oil, for frying (about 6-8 cups/1.5-2 litres)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Place the cut fries in a large bowl of cold water. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain well and pat completely dry with paper towels.
  2. Heat the oil in a large pot or deep fryer to 300°F (150°C). Fry the fries in batches for 5-7 minutes, or until softened but not browned.
  3. Remove the fries with a slotted spoon and place them on a wire rack or paper towels to drain and cool completely (about 15-20 minutes).
  4. Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for 2-3 minutes, or until golden brown and crispy.
  5. Remove the fries with a slotted spoon and place them on a wire rack or paper towels to drain. Immediately season with sea salt and pepper (if using). Serve hot.