Ingredients
Method
Preparation
- Wash and peel the russet potatoes. Cut them into thin fries (about 1/4 inch thick).
- Place the cut fries in a large bowl of cold water and soak for at least 30 minutes.
- Drain the fries and thoroughly dry them with a kitchen towel or paper towels.
- In a large heavy pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Cooking
- Carefully add a handful of potatoes to the hot oil. Cook in batches for about 5-6 minutes until golden brown and crispy.
- Use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to absorb excess oil.
- While they’re hot, sprinkle salt over the fries to your liking.
Serving
- Serve your homemade fries hot, paired with your favorite dipping sauces.
Notes
For perfectly crispy fries, ensure thorough drying after soaking. Store cooled fries in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 400°F (200°C) for 10-15 minutes until crispy.