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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation
- 1
Wash and Cut Potatoes
Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Using a sharp knife, cut each potato into thin strips, about 1/4 inch wide, to create hand-cut fries.
- 2
Soak the Cut Potatoes
Place the cut potato strips in a large bowl filled with cold water. Allow them to soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.
Cooking
- 3
Heat the Oil
In a large deep pot or heavy-bottomed pan, pour in the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove excess water. This will help prevent oil splattering and ensure the fries get crispy.
- 5
Fry the Potatoes
Carefully add a batch of the dried potato strips to the hot oil. Do not overcrowd the pot; fry them in batches if necessary. Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the fries and place them on a plate lined with paper towels to drain excess oil.
- 6
Season the Fries
While the fries are still hot, sprinkle them with salt, black pepper, and paprika to taste. Toss to ensure even coating.
Serving
- 7
Serve Hot
Serve the house fries immediately while they're hot and crispy. Enjoy on their own or with your favorite dipping sauce.