Ingredients:
4 large potatoes (Russet or any starchy kind)
Cold water (for soaking)
2–3 cups vegetable oil (for frying)
Salt (to taste)
Instructions:
- Peel and Cut the Potatoes
Peel the potatoes (optional – you can keep the skin for a rustic texture).
Cut them into thin sticks, about ¼ inch thick.
- Soak the Fries
Place the cut potatoes in a large bowl of cold water.
Soak for at least 30 minutes (or up to 2 hours).
→ This helps remove excess starch, making the fries crispier.
- Dry Them Well
Drain the water and spread the fries on a clean towel or paper towel.
Pat them completely dry — moisture causes soggy fries and oil splatter.
- First Fry (Blanching)
Heat oil in a deep pan or fryer to 300°F (150°C).
Fry the potatoes in small batches for 3–4 minutes — they should soften but not brown.
Remove and drain on paper towels. Let them rest for 10–15 minutes.
- Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C).
Fry the potatoes again in batches for 2–3 minutes, until golden and crispy.
Drain on paper towels.
- Season and Serve
Sprinkle salt (and optional seasonings like paprika, garlic powder, or herbs) while still hot.
Serve immediately with ketchup, mayo, or your favorite dip.
🔥 Optional Variations:
Air Fryer: Toss fries with 1 tbsp oil and air fry at 400°F (200°C) for 15–20 minutes, shaking halfway.
Oven-Baked: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp.
Would you like me to give you a spiced version (like peri-peri or masala fries)?