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Ingredients
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Potatoes
Seasoning
Frying
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into even-sized matchsticks, about 1/4 inch thick. Rinse the cut potatoes in cold water to remove excess starch, then drain and pat them dry with a kitchen towel.
Frying Process
- 2
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C). Use a thermometer for accuracy.
- 3
First Fry
Fry the potatoes in small batches for about 4-5 minutes or until they are soft but not browned. Remove them from the oil and drain on paper towels.
- 4
Increase Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 5
Second Fry
Return the partially cooked fries to the hot oil in small batches. Fry until they turn golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels again.
Seasoning
- 6
Season the Fries
While the fries are still hot, sprinkle them with fresh cracked black pepper and sea salt to taste. Toss gently to ensure even coating.
