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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation
- 1
Peel and Cut the Potatoes
Begin by peeling the Russet potatoes. Once peeled, cut each potato into long, even strips about 1/4 inch thick to ensure even cooking.
- 2
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 and results in crispier fries.
Cooking
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil and heat to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels. Removing excess moisture is crucial to achieving crispy fries.
- 5
Fry the Potatoes
Carefully add the dried potato strips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy.
- 6
