Ingredients
– 4 large russet potatoes
– 2 tablespoons of vegetable oil (or any oil with a high smoke point)
– 1 teaspoon of sea salt
– 1 teaspoon of garlic powder (optional)
– Freshly ground black pepper (to taste)
Equipment Needed
– A sharp knife or mandoline slicer
– A large bowl for soaking
– A pot or deep fryer for frying
– A slotted spoon or spider for removing fries
– Paper towels for draining
Step-by-Step Instructions
To kick-off this crispy fries adventure, I start by peeling my russet potatoes. I find that leaving some skin on adds a rustic flair and texture. My next step? Cutting them into even strips! Aim for about a quarter-inch thickness for that perfect fry. After cutting, I soak the potatoes in cold water for at least 30 minutes. This prepares them for frying by removing excess starch—a crucial step for that crispy finish. (See the next page below to continue steps…)