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Ingredients
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Potatoes
Oil for frying
Seasoning
Method
Preparation
- 1
Peeling and Cutting Potatoes
Start by peeling the russet potatoes with a vegetable peeler. After peeling, cut each potato into evenly sized sticks, about 1/4 inch thick.
- 2
Soaking Potatoes
Soak the cut potato sticks in cold water for at least 30 minutes. This removes excess starch, which helps to achieve a crispier texture when frying.
Frying
- 3
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 4
Drying the Potatoes
After soaking, drain the potato sticks and pat them dry with paper towels to remove excess moisture.
- 5
First Fry
Carefully add a batch of potato sticks to the hot oil (do not overcrowd) and fry for about 5-6 minutes until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels.
- 6
Cooling
Let the fries cool for about 15 minutes. This step is crucial for achieving a crispy exterior.
- 7
Second Fry
Return the cooled fries to the hot oil and fry again for another 3-4 minutes until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels again.
Seasoning
- 8
Seasoning the Fries
While the fries are still hot, sprinkle them with salt, garlic powder, paprika, and black pepper. Toss gently to ensure even coating.
