Ingredients
4 large russet potatoes, peeled
Cold water (for soaking)
4 cups vegetable oil (for frying)
1 teaspoon salt (plus more for seasoning)
Optional: black pepper, paprika, or garlic powder for extra flavor
Instructions
Prepare the Potatoes:
Cut the peeled potatoes into evenly sized strips, about ¼ inch thick, for uniform cooking.
Place the cut potatoes in a large bowl of cold water. Soak for at least 30 minutes or up to 2 hours to remove excess starch.
Dry the Potatoes:
Drain the soaked potatoes and pat them completely dry with a clean kitchen towel or paper towels. Removing excess moisture is essential for crispiness.
Heat the Oil (First Fry):
In a large, deep pot, heat the vegetable oil to 325°F (165°C) using a thermometer to maintain the temperature.
First Fry:
Fry the potatoes in batches for about 4–5 minutes, or until they are softened but not browned. Do not overcrowd the pot.
Remove the potatoes with a slotted spoon and place them on a wire rack or paper towels to cool.
Heat the Oil (Second Fry):
Increase the oil temperature to 375°F (190°C).
Second Fry:
Fry the potatoes in batches again for 2–3 minutes, or until they are golden brown and crispy.
Transfer the fries to a wire rack or paper towels to drain excess oil.
Season and Serve:
While the fries are still hot, sprinkle with salt and any additional seasonings you prefer.
Serve immediately with ketchup, mayonnaise, or your favorite dipping sauce.
Tips for Success
Uniform Sizing: Cut the potatoes evenly for consistent cooking.
Double Fry Method: The first fry cooks the potatoes, while the second fry crisps them up.
Soaking: Soaking the potatoes in cold water removes excess starch, preventing soggy fries.
Oil Temperature: Use a thermometer to maintain precise oil temperatures for optimal crispiness.
