Ingredients:

  • 2 lbs (900g) Russet Potatoes (or Yukon Gold), peeled and cut into ½-inch thick fries
  • 4 cups (1 liter) Ice Water
  • 2 quarts (2 liters) Peanut Oil or other high-heat oil (like canola or vegetable) for frying
  • 2 teaspoons Sea Salt (or to taste)
  • Optional: Freshly ground Black Pepper, Garlic Powder, Paprika to taste

Instructions:

  1. Cut the potatoes into even-sized fries. Soak the fries in ice water for at least 30 minutes. Drain thoroughly and pat dry with paper towels. This removes excess starch for crispier fries.
  2. Heat oil to 300°F (150°C). Fry the potatoes in batches for 5-7 minutes, until softened but not browned. Remove with slotted spoon and drain on paper towels.
  3. Allow the fries to cool completely on the baking sheet for at least 15 minutes (or longer – even an hour or two in the fridge is fine!). This is crucial for achieving maximum crispness.
  4. Increase the oil temperature to 375°F (190°C). Fry the fries in batches for 2-4 minutes, until golden brown and crispy.
  5. Remove the fries from the oil and drain on fresh paper towels. Immediately season with salt (and any other desired seasonings) while they are still hot. Serve immediately. This recipe will make amazing crispy fry.