Ingredients:

  • 2 lbs (900g) Russet potatoes (also known as baking potatoes), peeled
  • Salt (preferably sea salt)
  • Vegetable oil (or other high-smoke-point oil) for frying - about 4-6 cups

Instructions:

  1. Cut the peeled potatoes into evenly sized fries (about ½ inch / 1.25 cm thick). Soak in cold water for at least 30 minutes to remove excess starch.
  2. Drain the potatoes and pat them completely dry. Heat the oil in a large pot to 275°F (135°C). Fry the potatoes in batches until softened but not browned, about 5-7 minutes. Remove with a slotted spoon and drain on a wire rack.
  3. Let the fries cool completely, then spread them out on a baking sheet lined with parchment paper. Freeze for at least 1 hour (this helps achieve maximum crispness).
  4. Heat the oil to 350°F (175°C). Fry the fries in batches until lightly golden, about 2-3 minutes. Remove and drain on a wire rack.
  5. Increase the oil temperature to 375°F (190°C). Fry the fries in batches until golden brown and crispy, about 1-2 minutes. Remove and drain on a wire rack lined with paper towels. Season immediately with salt.
  6. Serve hot and enjoy your crispy fries.