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Ingredients
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Fries Ingredients
Method
Cooking Directions
Prepare the Potatoes
Peel the Russet potatoes and cut them into evenly sized fries, about 1/4 to 1/2 inch thick.
First Cook - Braise
Place the cut fries in a large pot and cover them with cold water. Bring to a boil and let them simmer for 10 minutes. Drain and let them cool completely.
Second Cook - Blanch
In a large pot, heat water to boiling and add the blanched fries. Boil for another 5 minutes, then remove and drain them again. Allow to cool on paper towels.
Third Cook - Fry
Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the cooled fries in batches for about 4-6 minutes until golden and crispy. Remove and drain on paper towels.
Season
While the fries are still hot, sprinkle with salt, garlic powder, and paprika to taste. Serve immediately.