Ingredients:

  • 2 lbs (900g) Russet Potatoes, peeled and cut into ½-inch thick fries
  • 2 quarts (2 liters) cold water
  • 2 tablespoons (30g) kosher salt, divided (1 tbsp for soaking, 1 tbsp for seasoning)
  • 4 cups (1 liter) peanut oil, vegetable oil, or canola oil, for frying
  • Optional: Freshly ground black pepper
  • Optional: Paprika
  • Optional: Garlic powder
  • Optional: Other desired seasonings

Instructions:

  1. Soak the cut potatoes in cold water with 1 tbsp of salt for at least 30 minutes (up to 2 hours). Rinse thoroughly and pat completely dry.
  2. Heat the oil to 300°F (150°C). Fry the potatoes in batches for about 5-7 minutes, or until softened but not browned. Remove and place on a baking sheet lined with paper towels.
  3. Allow the potatoes to cool completely, about 30 minutes.
  4. 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.
  5. Remove the fries with a slotted spoon and place on a clean baking sheet lined with paper towels. Season immediately with the remaining 1 tbsp salt and any other desired seasonings.
  6. Serve hot and enjoy!