Prep & Cut:

-Peel and cut your Russet potatoes into batons 0.75 cm to 1.3 cm thick.

Tip/Info: Consistency in size is key for even cooking.

Soak:

-Soak the cut potatoes in cold or ice water for at least 30–60 minutes.

Tip/Info: This draws out excess starch and prevents the fries from burning or becoming overly soggy.

Dry:

-Drain and thoroughly dry the potatoes using paper towels or a clean kitchen towel.

Tip/Info: DO NOT SKIP THIS STEP. Any residual moisture will cause the hot oil to splatter.

Second Fry (Crisping):

-Heat the oil to 190.5°C to 204°C.
-Drop the blanched fries back into the oil for 2–3 minutes until they turn a beautiful, deep golden brown and become crispy.

Seasoning:

-Remove, drain on a wire rack or paper towels, and toss with kosher salt, seasoned salt or any of your favorite seasonings and serve immediately.

Tip/Info: I like to drain the fries into a paper towel-lined stainless steel bowl and then remove the paper towels and add seasonings into bowl and use the bowl to toss and serve.