Ingredients:

  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 6 cups cold water (1.4 liters)
  • 1 tablespoon salt (15 grams)
  • Vegetable oil for frying (about 4 cups / 950 milliliters)
  • 1 tablespoon sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions:

  1. Rinse the russet potatoes under cold water. Peel (if desired) and cut potatoes into thick strips (about ½ inch wide).
  2. Place cut potatoes in a large bowl and cover with cold water. Add salt and let soak for at least 30 minutes.
  3. Heat vegetable oil in a deep pot over medium-high heat until it reaches 325°F (163°C).
  4. Drain soaked potatoes and pat them dry using paper towels.
  5. Working in batches, carefully lower the dried potato strips into the hot oil. Fry for about 5 minutes or until soft but not browned.
  6. Raise oil temperature to 375°F (190°C).
  7. Fry the potatoes again in batches for another 3-5 minutes or until golden brown and crispy.
  8. Use a slotted spoon to remove fries from oil and transfer to a paper towel-lined plate. Season with salt and pepper to taste.