Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • Vegetable oil or peanut oil, for frying (approximately 6-8 cups / 1.5-2 liters)
  • Sea salt, to taste
  • Optional: Malt vinegar, for serving

Instructions:

  1. Cut the peeled potatoes into even ½-inch (1.25 cm) thick fries. Rinse them thoroughly in cold water to remove excess starch.
  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 more starch. Drain well and pat the fries completely dry with paper towels.
  3. Heat the oil in your pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes, or until they are cooked through but still pale and soft.
  4. Remove the fries with a slotted spoon or spider and place them on a wire rack or paper towels to cool completely.
  5. Increase the oil temperature to 375°F (190°C). Fry the potatoes again, in batches, for 3-5 minutes, or until they are golden brown and crispy.
  6. Remove the fries from the oil and place them on paper towels to drain. Season immediately with sea salt to taste. Serve hot with your favorite dipping sauces.