Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 3 quarts (3 liters) vegetable oil, for frying
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional: Sprigs of fresh rosemary or thyme for flavoring the oil

Instructions:

  1. Peel the potatoes and cut them into 1/4 to 3/8-inch thick fries. Aim for consistent size for even cooking.
  2. Place the cut fries in a large bowl and cover with cold water. Soak for at least 30 minutes (up to 2 hours) to remove excess starch. Change the water a few times during soaking.
  3. Drain the fries thoroughly and pat them completely dry with paper towels. Heat the oil to 300°F (150°C). Fry the potatoes in batches for 5-7 minutes, or until softened but not browned.
  4. Remove the fries from the oil and place them on the prepared baking sheet lined with paper towels to drain and cool completely. This step is crucial for crispiness.
  5. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, or until golden brown and crispy.
  6. Remove the fries from the oil and place them back on the baking sheet lined with paper towels. Season immediately with salt and pepper. Serve hot.