Ingredients:

  • 4 large Russet potatoes (about 1 kg)
  • 1-2 quarts of vegetable oil (for frying)
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)

Instructions:

  1. Scrub the potatoes under cold water. Peel (if desired) and cut them into even sticks, about 1/4 inch thick.
  2. Place cut potatoes in a bowl of cold water and soak for at least 30 minutes to reduce excess starch.
  3. Drain the water and thoroughly dry the potatoes using a kitchen towel. This is crucial for crispy fries!
  4. In a fryer or pot, heat oil to 325°F (160°C). Use a thermometer for accurate reading.
  5. Carefully add potatoes in small batches to the hot oil. Fry for about 5-6 minutes until soft but not browned. Remove and drain on paper towels.
  6. Raise the oil temperature to 375°F (190°C).
  7. Add the blanched fries back into the hot oil in batches and fry until golden and crispy, about 3-4 minutes. Drain on paper towels again.
  8. While hot, season with salt and pepper to taste. Serve immediately!