Ingredients:

  • 2 lbs (900g) Russet or Yukon Gold potatoes, peeled (optional), and cut into ½-inch thick fries
  • 8 cups (approx. 2 liters) vegetable oil or peanut oil, for frying
  • 1-2 tsp sea salt, or to taste
  • ½ tsp freshly ground black pepper (optional)
  • Optional: Garlic powder, paprika, or other desired spices

Instructions:

  1. Cut potatoes into even ½-inch thick fries.
  2. Place fries in a large bowl and cover with cold water. Soak for at least 30 minutes (optional but recommended for extra crispiness).
  3. Drain the potatoes thoroughly and pat them dry with paper towels.
  4. Heat the oil in a large pot or deep fryer to 325°F (160°C).
  5. Fry the potatoes in batches for 5-7 minutes. They should be slightly soft and pale.
  6. Remove fries and spread them out on a wire rack or paper towels to drain and cool completely.
  7. Increase the oil temperature to 375°F (190°C).
  8. Fry the potatoes in batches again for 2-3 minutes, or until golden brown and crispy.
  9. Remove fries and place them on a wire rack or paper towels to drain.
  10. While still hot, season generously with sea salt, pepper, and any other desired spices.
  11. Serve immediately.