Ingredients:

  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 1 tablespoon (15 ml) of salt, plus more for sprinkling
  • ½ teaspoon (2.5 g) of black pepper (optional)
  • 2 tablespoons (30 ml) of vegetable oil (for frying; can use peanut or sunflower oil as well)
  • Fresh herbs (optional for garnish, e.g., parsley or chives)

Instructions:

  1. Peel (if desired) and wash the potatoes. Cut into even-sized fries (about 1/4 inch thick).
  2. Place the cut fries in a large bowl of cold water. Let soak for 30 minutes to remove excess starch.
  3. Drain the water and pat the fries completely dry using paper towels.
  4. In a frying pan or deep fryer, heat the vegetable oil to 325°F (163°C).
  5. Fry in batches for about 5-7 minutes, until soft but pale. Remove with a slotted spoon and drain on paper towels.
  6. Raise the temperature of the oil to 375°F (190°C).
  7. Fry the potatoes in batches for another 2-3 minutes until golden brown and crispy. Drain on paper towels.
  8. Sprinkle with salt and optional pepper. Serve hot with your choice of dipping sauces.