Ingredients:

  • 4 large russet potatoes (about 1.5 kg)
  • 4 cups (950 ml) cold water
  • 2 tablespoons (30 ml) white vinegar (optional, for soaking)
  • 1 teaspoon (5 g) sea salt (for seasoning)
  • Approximately 4 cups (950 ml) oil for frying (such as vegetable or peanut oil)
  • Optional toppings: garlic powder, paprika, or fresh herbs (like parsley)

Instructions:

  1. Wash and peel the russet potatoes. Cut into evenly-sized sticks (about 1/4 inch thick).
  2. Place the cut fries in a large bowl, cover with cold water, and add vinegar if using. Allow to soak for at least 30 minutes.
  3. Drain the fries and pat them dry thoroughly with paper towels.
  4. In a large frying pan or deep fryer, heat oil to 325°F (160°C).
  5. Fry the potatoes in batches for 5-7 minutes until they’re soft but not colored. Remove and drain on paper towels.
  6. Allow fries to cool for at least 10 minutes.
  7. Increase oil temperature to 375°F (190°C). Fry the potatoes in batches again for 3-5 minutes until golden brown and crispy.
  8. Drain again on paper towels and season with salt and any optional toppings you desire. Serve immediately.