Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • Ice water, for soaking
  • Vegetable oil or peanut oil, for frying
  • 2 tsp (10g) Sea salt or kosher salt
  • ½ tsp (2.5ml) Freshly ground black pepper

Instructions:

  1. Cut the potatoes into even fries (about ½ inch thick). Soak the fries in ice water for at least 30 minutes (or up to 2 hours) to remove excess starch.
  2. Heat the oil to 325°F (160°C). Fry the potatoes in batches until softened but not browned (about 5-7 minutes). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool completely.
  3. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy (about 2-3 minutes).
  4. Remove from the oil and drain on paper towels. Immediately season with salt and pepper. Serve hot.