Ingredients:

  • 2 lbs Russet Potatoes
  • 4 cups Hot Water
  • 3 tbsp Neutral Oil
  • 1 tbsp Cornstarch
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Instructions:

  1. Peel the potatoes (optional) and cut into uniform 1/4-inch sticks. Submerge them in a bowl of hot tap water for 10 minutes to draw out surface sugars and starch.
  2. Drain the potatoes and spread them onto lint-free kitchen towels. Buff them until they are bone dry; residual moisture will prevent crisping.
  3. In a large mixing bowl, whisk the cornstarch into the neutral oil. Toss the dried potatoes in the mixture until every surface is thinly coated.
  4. Spread the fries onto two parchment-lined baking sheets in a single layer, ensuring they do not crowd each other.
  5. Bake at 425°F (220°C) for 15 minutes. Flip the fries with a spatula and roast for an additional 10 minutes until golden brown and mahogany-colored.
  6. Transfer the hot fries to a bowl and toss with 1 tsp Fine Sea Salt immediately