Ingredients
- 2 pounds russet potatoes
- 8 cups water
- 1 tablespoon sea salt
- Oil for frying
Instructions
- Wash and peel the potatoes, then slice them into 1/4-inch-thick sticks for even frying.
- Soak the potato sticks in a bowl of water for 30 minutes to remove excess starch and prevent discoloration.
- In a large pot, bring 8 cups of water to a boil with 1 tablespoon of sea salt. Add the potatoes and cook for 3-4 minutes until they're just starting to soften.
- Drain the potatoes and lay them out on a clean kitchen towel, patting them dry thoroughly.
- Heat oil in a deep fryer or large pot to 300°F. Fry the potatoes in batches for about 4-5 minutes until they are pale and slightly golden.
- Remove the fries with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp.
- Increase the oil temperature to 400°F and fry the potatoes again for 5-6 minutes, until they are golden brown and crispy.
- Drain the fries on the wire rack, season with additional salt if desired, and serve immediately.