Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled (or left unpeeled for rustic fries)
  • Vegetable oil or peanut oil, for frying (approx. 6-8 cups / 1.4-1.9 liters, depending on your fryer or pot)
  • 2 tsp (10g) Sea salt, or to taste
  • Optional: freshly ground black pepper, to taste

Instructions:

  1. Peel and cut the potatoes into evenly sized sticks, about ½ inch (1.25 cm) thick.
  2. Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to several hours). This removes excess starch, leading to crispier fries.
  3. Heat the oil in a large pot or deep fryer to 325°F (160°C). Carefully add the potatoes in batches (don't overcrowd the pot). Cook for 5-7 minutes, until slightly softened but not browned.
  4. Remove the potatoes with a slotted spoon and place them on a wire rack or paper towels to drain and cool completely. This is a crucial step for achieving maximum crispness.
  5. Increase the oil temperature to 375°F (190°C). Fry the potatoes in batches for 2-3 minutes, until golden brown and crispy.
  6. Remove the fries from the oil and place them on paper towels to drain. Season immediately with salt and pepper (if using). Serve hot.