Ingredients:

  • 3 lbs (1.36 kg) Russet or Maris Piper Potatoes
  • 6–8 cups (1.4 – 1.9 Litres) Neutral Oil (Canola, Vegetable, or Peanut) for deep frying
  • Fine Sea Salt, to taste
  • Ice Water, as needed

Instructions:

  1. Peel potatoes (optional). Cut potatoes into uniform sticks, aiming for about 1/4-inch (6mm) thickness. Consistency is key for even cooking.
  2. Rinse the cut potatoes thoroughly under cold water until the water runs clear. Soak the cut fries in a large bowl of ice water for at least 1 hour (up to 4 hours) to release excess starch.
  3. Drain the potatoes completely. Lay them out on clean tea towels or paper towels and pat them bone dry. Any residual moisture will cause aggressive oil splattering.
  4. Heat the oil in a large, heavy-bottomed pot or deep-fryer to 300°F (150°C). Use a deep-fry thermometer.
  5. Working in small batches, carefully lower the dry potatoes into the oil. Fry for 5–7 minutes until the fries are cooked through, soft, and slightly pale blonde—not brown.
  6. Remove the blanched fries with a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain and cool completely (about 20 minutes).
  7. Increase the oil temperature to 375°F (190°C).
  8. Return the cooled, blanched fries to the hot oil, again working in batches. Fry for 2–4 minutes until they are deep golden brown and audibly crisp.
  9. Immediately remove the finished French fries and transfer them directly to a bowl lined with fresh paper towels. Toss immediately and generously with fine sea salt while hot. Serve right away.