Ingredients
Scale
- 5 lbs Russet potatoes (or Yukon Gold for a creamier texture)
- 1 inch of oil in a large deep pan: High smoke-point oil (canola, sunflower, or avocado)
- Kosher or sea salt, to taste
- Optional seasonings: garlic powder, paprika, chili powder, black pepper, or parmesan
Instructions
- Peel (optional) and cut potatoes into even sticks (about ¼ inch thick)
- Soak cut potatoes in cold water for 30 minutes to overnight
- Drain and dry thoroughly with a towel
- Heat oil in a deep pot to 325°F (163°C)
- First fry: cook fries in batches for 3–5 minutes (soft, not golden)
- Remove and drain on paper towels
- Raise oil temperature to 375°F (190°C)
- Second fry: cook fries until golden and crispy (2–4 minutes)
- Remove, drain, and season immediately with salt and desired spices
- Serve hot with your favorite dips