Ingredients:

  • 4 large russet potatoes (about 1.5 kg)
  • 4 cups cold water (960 ml)
  • 2 tablespoons salt (30 g, for soaking)
  • 1-2 cups vegetable oil (240-480 ml) for frying
  • Sea salt, to taste
  • Optional: vinegar or malt vinegar, for drizzling

Instructions:

  1. Wash and peel the russet potatoes.
  2. Cut the potatoes into even sticks (about 1/4 inch thick).
  3. Place the cut fries in a large bowl and cover with cold water. Add 2 tablespoons of salt and let them soak for at least 30 minutes.
  4. After soaking, drain the potatoes and pat them thoroughly dry with paper towels or a clean kitchen cloth.
  5. In a deep frying pan or fryer, heat vegetable oil to 350°F (175°C).
  6. Fry the potatoes in batches for about 5-7 minutes or until golden brown and crispy.
  7. Use a slotted spoon to remove fries and drain on paper towels. Immediately sprinkle with sea salt to taste and serve hot.