Ingredients:
- lbs (1.4 kg) starchy potatoes (Russet or Maris Piper), peeled
- Sufficient cold water for soaking
- –8 cups (1.5–2 Litres) Peanut or Vegetable Oil (high smoke point) for deep frying
- Fine Sea Salt, to taste
Instructions:
- Prep the Potatoes: Peel the potatoes and cut into uniform sticks, aiming for roughly 1/3 inch (about 1 cm) thickness for even cooking.
- Rinse & Soak: Place cut potatoes in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes (up to 2 hours) to draw out excess surface starch.
- Dry Thoroughly: Drain the potatoes completely. Spread them out on clean kitchen towels or paper towels and pat until they are absolutely bone dry. This is crucial to prevent oil spitting.
- Oil Heating (First Fry Temp): Heat 1.5–2 litres of oil in a deep, heavy-bottomed pot or fryer to exactly 300°F (150°C). Use a reliable thermometer.
- The Blanch (First Fry): Working in small batches (do not overcrowd), gently lower the dry potatoes into the 300°F oil. Fry for 5–7 minutes until cooked through, soft, and just beginning to turn a pale blond color.
- Rest & Cool: Remove the blanched fries with a slotted spoon and drain thoroughly on a wire rack or paper towels. Let them cool completely, ideally for 30 minutes at room temperature or 20 minutes in the fridge.
- Oil Heating (Second Fry Temp): Increase the oil temperature to the finishing heat of 375°F (190°C).
- The Finish (Second Fry): Return the cooled fries to the hot 375°F oil, again working in small batches. Fry for 2–4 minutes until they are deep golden brown and audibly crisp.
- Drain & Season: Immediately remove the finished fries and drain them briefly on fresh paper towels. Season generously with fine sea salt immediately while they are still hot.
- Serve Hot: Serve immediately to enjoy the maximum crunch.