Ingredients:

  • 4 large Russet potatoes (about 2 lb / 900 g), peeled or unpeeled
  • 4 cups (950 ml) vegetable oil or other high-smoke-point oil (for frying)
  • 1 tsp (6 g) fine sea salt, plus extra for seasoning
  • Optional: ½ tsp smoked paprika or garlic powder for flavour variation

Instructions:

  1. Peel (optional) and cut potatoes into evenly sized sticks, about ¼ to ½ inch thick.
  2. Rinse fries under cold water to remove surface starch.
  3. Soak in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to prevent sticking and enhance crispness.
  4. Drain potatoes and pat completely dry using kitchen towels to avoid oil splatters and soggy fries.
  5. Heat oil in a deep fryer or pot to 300°F (150°C).
  6. Fry potatoes in batches for about 4-5 minutes, until soft but not browned.
  7. Remove fries, drain on paper towels, and let cool for at least 10 minutes.
  8. Increase oil temperature to 375°F (190°C).
  9. Fry potatoes again in batches until golden brown and crispy, about 3-4 minutes.
  10. Remove and drain on fresh paper towels.
  11. While still hot, season fries generously with salt and optional seasoning blends.
  12. Serve immediately with your choice of dipping sauces.