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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparing the Potatoes
Wash and Cut Potatoes
Wash the Russet potatoes thoroughly under cold water to remove any dirt. Using a sharp knife, cut each potato into thin strips, about 1/4 inch thick. Ensure the pieces are uniform in size for even cooking.
Soak the Cut Potatoes
Place the cut potato strips in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch, making the fries crispier.
Frying the Fries
Heat the Oil
In a 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 ensure the right temperature.
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture. This prevents oil splatter and helps achieve crispiness.
Fry the Potatoes
Carefully add a small batch of the dried potato strips to the hot oil. Fry for about 4-5 minutes or until they are golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary.
Drain and Season
Once cooked, remove the fries from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt and black pepper to taste.
