Ingredients:

  • lbs (900g) Russet or Maris Piper Potatoes
  • –8 cups (1.5 – 2 Litres) Neutral High-Heat Oil (Canola or Peanut)
  • Fine Sea Salt, to taste
  • Tbsp (15g) Cornstarch (Optional)

Instructions:

  1. Peel the potatoes (or scrub well). Cut into uniform sticks, approximately 3/8 inch (1 cm) thick. Consistency is key for even cooking.
  2. Place cut potatoes in a large bowl and cover completely with cold water. Soak for at least 1 hour, changing the water halfway through, to remove excess starch.
  3. Drain the potatoes well. Rinse thoroughly under cold water until the water runs clear. Pat them extremely dry using clean tea towels or paper towels.
  4. Pour oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil slowly to the first stage temperature: 300°F (150°C).
  5. Working in small batches, carefully lower the dry potatoes into the 300°F oil. Blanch for 5–7 minutes until cooked through and slightly softened, but not browned.
  6. Remove the blanched fries with a slotted spoon and drain thoroughly on a wire rack or paper towel-lined sheet. Let them cool completely (at least 20 minutes).
  7. Increase the oil temperature to the second stage: 375°F (190°C).
  8. Return the cooled, blanched fries to the hot oil, working in small batches. Fry for 2–4 minutes until deep golden brown and gloriously crisp.
  9. Immediately remove the fries, drain briefly on fresh paper towels, and season generously with fine sea salt while they are still piping hot. Serve immediately.