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Ingredients
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Potatoes
Oil and Seasoning
Method
Preparation
- 1
Wash and Cut Potatoes
Scrub the Russet potatoes under cold running water to remove any dirt. Cut each potato into thin strips (about 1/4 inch thick) to create the fries.
- 2
Soak the Potatoes
Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
Cooking
- 3
Heat the Oil
In a deep fryer or a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature.
- 4
Dry the Potatoes
After soaking, drain the fries and pat them dry with paper towels to remove excess moisture. This step is crucial for achieving crispy fries.
- 5
Fry the Potatoes (First Fry)
Carefully add a batch of fries to the hot oil, being cautious not to overcrowd the pot. Fry for about 4-5 minutes or until they are pale and slightly cooked, but not browned. Remove them with a slotted spoon and drain on paper towels.
- 6
Fry the Potatoes (Second Fry)
Increase the heat to 375°F (190°C). Once hot, return the fries to the oil in batches and fry for another 3-4 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
- 7
Season the Fries
While the fries are still hot, sprinkle them with salt, black pepper, and garlic powder to taste. Toss gently to ensure even coating.
