Ingredients:

  • 4 medium Russet potatoes (about 1 kg)
  • 4 cups (950 ml) cold water
  • 1 tablespoon (15 ml) sea salt (for soaking)
  • 2-3 cups (500-750 ml) vegetable oil (for frying)
  • Optional: Fresh herbs or sea salt for garnish

Instructions:

  1. Wash and peel the potatoes and cut them into thin sticks (about 1/4 inch thick).
  2. Place cut potatoes in a large bowl, cover with cold water, and stir in salt. Soak for at least 30 minutes to remove excess starch.
  3. Choose a heavy-bottomed pot or deep fryer, add enough vegetable oil to submerge fries, about 2-3 inches deep, and heat the oil to 325°F (160°C).
  4. Drain the soaked potatoes and pat dry thoroughly with paper towels to remove moisture.
  5. Carefully add the dried potatoes to the hot oil in batches and fry for 4-5 minutes until they are pale and slightly tender.
  6. Remove with a slotted spoon and let rest on paper towels.
  7. Raise the oil temperature to 375°F (190°C).
  8. Fry the potatoes in batches again for another 3-4 minutes until they are golden brown and crispy.
  9. Remove and drain on fresh paper towels, season fries with sea salt and optional herbs, and serve immediately for the best crunch.