Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled (or skin-on if you prefer a rustic fry)
  • 2 quarts (2 liters) Vegetable oil, for frying (canola or peanut oil are good alternatives)
  • 2 teaspoons (10g) Sea salt, or to taste
  • ½ teaspoon (2.5g) Freshly ground black pepper (optional)
  • Pinch (0.5g) Garlic powder (optional)

Instructions:

  1. Peel potatoes (optional). Cut into ½-inch thick fries (uniformity is key!). Place cut fries in the large bowl and cover with cold water.
  2. Soak the fries in cold water for at least 30 minutes (up to 2 hours) to remove excess starch. Rinse thoroughly under cold, running water.
  3. Heat oil in the deep fryer or pot to 300°F (150°C). Fry the fries in batches for 5-7 minutes, until softened but not browned.
  4. Remove fries from the oil with a slotted spoon and place them on the prepared baking sheet lined with paper towels. Let them cool completely (at least 30 minutes). This is important for achieving maximum crispness.
  5. Increase the oil temperature to 375°F (190°C). Fry the fries in batches for 2-3 minutes, or until golden brown and crispy.
  6. Remove fries from the oil with a slotted spoon and place them back on the paper towel-lined baking sheet. Season immediately with sea salt, pepper, and garlic powder (if using). Serve hot.