Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Oil and Seasoning
Method
Preparation
- 1
Wash and Cut the Potatoes
Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Pat them dry with a kitchen towel. Using a sharp knife, slice each potato into thin strips, about 1/4 inch thick, leaving the skin on for extra flavor and texture.
- 2
Soak the Potatoes
Place the cut potato strips into a large bowl filled with cold water. Allow them to soak for at least 30 minutes. This step helps to remove excess starch, resulting in crispier fries.
Frying
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to check the temperature.
- 4
Dry the Potatoes
Once the potatoes have soaked, drain them and spread them out on a clean kitchen towel or paper towels. Pat them dry to remove excess moisture, which can cause the oil to splatter.
- 5
Fry the Potatoes
Carefully add a batch of the dried potato strips to the hot oil, ensuring not to overcrowd the pot. Fry the potatoes for about 4-6 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- 6
Season the Fries
While the fries are still hot, sprinkle them generously with salt, black pepper, garlic powder, and paprika. Toss gently to evenly coat the fries with the seasonings.
Serving
- 7
Serve the Fries
Transfer the seasoned fries to a serving platter or individual plates. Enjoy them hot as a delicious side dish or snack!