Ingredients:

  • 4 large russet potatoes (about 2 pounds or 900 grams)
  • 3-4 cups of vegetable oil (720-960 ml; for frying)
  • Salt (to taste)
  • Freshly cracked black pepper (optional)
  • Paprika (optional)
  • Garlic powder (optional)

Instructions:

  1. Wash and peel the russet potatoes. Cut each potato into thick strips (about 1/4 to 1/2 inch thick).
  2. Place the cut fries in a large bowl of cold water. Let them soak for 30 minutes to an hour to remove excess starch and promote crispiness.
  3. Drain the soaked fries and pat them dry with paper towels to remove moisture (critical for crispiness).
  4. In a deep pot, heat the vegetable oil to 325°F (160°C) (use a thermometer for accuracy).
  5. Carefully lower a batch of fries into the hot oil. Fry until tender but not colored (about 5-6 minutes). Remove and drain on paper towels. Repeat with remaining fries.
  6. Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again until golden and crispy (about 3-4 minutes). Remove and drain on paper towels. Season with salt while hot.
  7. Enjoy immediately with your favorite dipping sauce!