Ingredients:

  • 3 lbs Russet Potatoes (or Maris Piper)
  • 4-6 cups Neutral oil with high smoke point (Peanut, Canola, or Vegetable) for frying
  • Fine sea salt or kosher salt, to taste
  • Cold Water, as needed for soaking

Instructions:

  1. Peel potatoes. Cut uniformly into sticks approximately 1/4 to 3/8 inch thick (about 6–10mm). Immediately submerge cut potatoes in a large bowl of cold water and soak for at least 30 minutes (up to an hour) to remove excess surface starch.
  2. Drain potatoes completely. Lay them out on several layers of clean kitchen towels or paper towels and pat them completely dry. Ensure no surface moisture remains.
  3. Heat frying oil in a deep pot or Dutch oven to exactly 300°F (150°C). Working in small batches, carefully lower the potatoes into the oil. Fry for 5–7 minutes until they are soft, pale blonde, and cooked through, but not yet browned.
  4. Remove fries with a slotted spoon and drain them immediately onto a wire rack set over a baking sheet. Let them cool completely for at least 15 minutes to allow internal moisture to escape.
  5. Increase the oil temperature to 375°F (190°C). Return the cooled potatoes to the hot oil, again in small batches. Fry for 2–4 minutes until they achieve a deep, uniform golden-brown colour and are visibly crisp.
  6. Remove fries immediately and drain briefly on fresh paper towels or the wire rack. Toss immediately while hot with fine salt to taste. Serve straight away for maximum crispness.