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Ingredients
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Potatoes
Seasoning
Oil
Method
Preparation
- 1
Peeling and Cutting Potatoes
Begin by peeling the russet potatoes using a vegetable peeler. Then, cut each potato into long, thin strips to create fries. Aim for uniform thickness for even cooking.
- 2
Soaking the Potatoes
After cutting, place the potato strips in a large bowl of cold water. Let them soak for at least 30 minutes. This helps to remove excess starch and will result in crispier fries.
Cooking
- 3
Heating the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 4
Drying the Potatoes
Remove the soaked potatoes from the water and drain them well. Pat them dry using paper towels to remove excess moisture, which can cause the oil to splatter.
- 5
Frying the Potatoes
Carefully add a batch of dried potato strips to the hot oil. Fry them for about 5-7 minutes or until they turn golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.
- 6
Draining and Seasoning
Once cooked, use a slotted spoon to remove the fries from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Immediately sprinkle with salt, black pepper, garlic powder, and paprika to taste.
- 7
Repeat
Repeat the frying process with the remaining batches of potato strips until all fries are cooked.
