Ingredients:

  • 2 lbs (900g) Russet potatoes (or Yukon Gold), peeled and cut into ½-inch (1.25cm) thick fries
  • Kosher salt (for soaking and seasoning)
  • 4 cups (1 litre) Vegetable oil or peanut oil, for frying
  • 1 tablespoon (7g) Cornstarch
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Cayenne pepper (optional, for a kick)
  • Freshly ground black pepper, to taste
  • Malt vinegar, for serving (optional)

Instructions:

  1. Peel and cut potatoes into evenly sized fries.
  2. Place the cut fries in a large bowl and cover with cold water. Add a generous pinch of kosher salt. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. Drain and thoroughly dry the fries with paper towels.
  3. Heat the oil in a large pot or deep fryer to 325°F (160°C). Fry the potatoes in batches, being careful not to overcrowd the pot, for 5-7 minutes until they are softened but not browned. Remove with a slotted spoon and place on the wire rack lined with paper towels. Let cool completely.
  4. In a small bowl, whisk together the cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
  5. Increase the oil temperature to 375°F (190°C). Fry the potatoes again, in batches, for 2-3 minutes, or until golden brown and crispy.
  6. Remove the fries from the oil and place them back on the wire rack. Immediately sprinkle with the seasoning mix while hot. Serve immediately with your favourite dipping sauce or a splash of malt vinegar.