Ingredients
- 4-6 russet potatoes cut into French fry sizes
- Oil for frying
- Salt to taste
Instructions
- Prepare your potatoes, and place them in a container of cold water to soak for at least 30 minutes, which helps remove excess starch.
- After they've soaked, stir the potatoes in the water to further remove starch, then strain and rinse thoroughly with cold water for 3-4 minutes. Allow the potatoes to drain and use a paper towel to pat dry any excess water.
- Preheat oil in a deep-fryer or a large pot to 300°F.
- Fry a few handfuls of potatoes in the hot oil for 3 minutes, stirring halfway through. Work in batches to avoid overcrowding.
- Remove the fries from the oil and let them rest on a sheet tray lined with parchment paper.
- Increase the oil temperature to 350°F.
- Refry the potatoes in batches for 5-6 minutes until crispy and browned on the edges. For extra crispiness, fry for an additional 1-2 minutes.
- Drain the fries briefly, then toss with salt in a bowl and serve immediately.
- DEVOUR!