Ingredients:

  • 2 pounds (900g) Russet potatoes, peeled
  • 2 quarts (2 liters) Peanut oil or other high-heat oil, for frying
  • 2 tablespoons Kosher salt, plus more to taste
  • 1 teaspoon Garlic powder (optional)
  • 1/2 teaspoon Paprika (optional)
  • Freshly ground black pepper, to taste

Instructions:

  1. Cut the potatoes into uniform 1/2-inch thick fries. Soak in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat dry with paper towels.
  2. Heat the oil in a large pot or Dutch oven to 300°F (150°C). Fry the potatoes in batches for 5-7 minutes, or until softened but not browned. Remove with a slotted spoon and place on a baking sheet to cool completely.
  3. Refrigerate the blanched fries for at least 30 minutes (or up to 2 hours). This step is crucial for crispiness.
  4. Increase the oil temperature to 375°F (190°C). Fry the potatoes in batches for 3-5 minutes, or until golden brown and crispy.
  5. Remove the fries with a slotted spoon and place on a baking sheet lined with paper towels or a wire rack. Immediately season with salt, garlic powder, paprika, and pepper (if using). Serve hot and enjoy!