Ingredients
- 4 large russet potatoes
- Canola oil for deep-frying
- Salt to taste
- Black pepper to taste
- Optional seasonings like garlic salt, chili powder, or cumin
Instructions
- Wash, peel, and remove any dark spots from the russet potatoes. Slice the potatoes into matchsticks using a mandoline slicer fitted with the julienne blade.
- Soak the potato matchsticks in a bowl of ice water for 10 minutes to remove excess starch.
- Dry the potatoes thoroughly using paper towels or a clean dishcloth, or spin them in a salad spinner.
- Heat the canola oil in a large, deep pan or Dutch oven to 350°F, ensuring there's enough oil to cover the potatoes, about 3 to 4 inches deep.
- Fry the potatoes in batches in the hot oil, stirring to separate, until they are golden-brown, about 2½ to 3½ minutes per batch.
- Transfer the fries to a paper-towel-lined plate to drain excess oil, and season with salt and black pepper immediately. Add other optional seasonings if desired.
- Continue frying in batches until all potatoes are cooked and then serve with your favorite dipping sauce.