Ingredients:

  • 4 large russet potatoes (about 2 lbs or 900 g)
  • 2-3 cups vegetable oil (or enough for frying)
  • Salt (to taste)

Instructions:

  1. Wash and peel (if desired) the russet potatoes. Cut them into evenly-sized strips (about 1/4 inch thick).
  2. Place cut potatoes in a large bowl of cold water for at least 30 minutes (or up to overnight) to remove excess starch.
  3. In a heavy pot, heat vegetable oil to 325°F (160°C); use a thermometer for accuracy.
  4. Drain potatoes and pat dry thoroughly. Fry in batches (do not overcrowd) for about 3-4 minutes until soft but not brown. Remove with slotted spoon and drain on paper towels.
  5. Let blanched fries cool for at least 30 minutes to ensure texture.
  6. Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown.
  7. Remove fries and drain on paper towels. Season immediately with salt to taste.
  8. Serve hot with your choice of dips or sauces.