Ingredients:

  • 4 large russet potatoes (about 2 pounds)
  • Vegetable oil (for frying)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions:

  1. Wash and scrub the russet potatoes under running water to remove any dirt. Cut each potato into thin strips (about a quarter-inch thick). For more uniformity, you can use a mandoline slicer.
  2. Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and results in crispier fries.
  3. After soaking, drain the fries and pat them dry thoroughly with paper towels. Removing moisture is crucial for achieving that perfect crunch.
  4. In a large heavy-bottomed pot or deep fryer, pour in enough vegetable oil to submerge the fries completely (around three inches deep). Heat the oil over medium-high heat until it reaches about 350°F (175°C) on a deep-fry thermometer.
  5. Carefully add a handful of dried potato strips to the hot oil; do not overcrowd. Fry them for about 3-5 minutes, or until golden brown and crispy.
  6. Use a slotted spoon or spider strainer to remove fried potatoes from the oil, letting excess oil drip back into the pot. Place them on paper towels lined on a baking sheet to absorb any remaining oil.
  7. While still hot, sprinkle with sea salt, black pepper, garlic powder, paprika, and cayenne if using. Toss lightly so that all fries are evenly coated with seasonings.
  8. Serve immediately while theyre still warm alongside ketchup or your choice of dipping sauces!