Bru Fries Recipe

Rinse and scrub 4 cups Russet potatoes under cold running water. Peel if desired.

Cut potatoes into uniform fries about 1/4 inch (6 mm) thick to ensure even cooking.

Soak cut fries in a bowl of cold water for 20-30 minutes to remove surface starch.

Drain thoroughly and pat dry with clean towels until no moisture remains; spread on a clean towel to air-dry briefly if needed.

Pour 4 cups vegetable oil into a heavy pot or dedicated fryer. Do not fill more than halfway to prevent overflow.

Attach a thermometer and heat the oil to 325°F (165°C) for the first fry.

Working in batches to avoid crowding, fry the potatoes in the hot oil for 3-4 minutes until they are pale and tender but not browned.

Remove fries with a slotted spoon and drain on a rack or paper towels. Let them rest for 5-10 minutes.

Increase oil temperature to 375-400°F (190-200°C).

Return fries to the oil in batches and fry 2-4 minutes until golden brown and crisp.

Drain on a rack or fresh paper towels while still hot. Immediately sprinkle with 1 tsp salt and toss to coat.

Season fries to taste after the second fry and keep hot until all batches are finished.

Serve hot with house ketchup, black pepper mayo, and house chipotle BBQ sauce on the side.