Use a chef's knife to peel the potatoes, then cut each into uniform thin sticks about 1/4 inch thick. Place cut potatoes in a large bowl of cold water with 1 teaspoon of salt and soak for at least 30 minutes to remove excess starch.
4 large russet potatoes, 4 cups cold water, 1 tsp salt
Drain the soaked potatoes and pat them completely dry with paper towels to ensure minimal oil splatter during frying. Preheat a Dutch oven or deep-fryer to 300°F (150°C).
4 large russet potatoes
Carefully add the prepared potato sticks into the hot oil, working in batches if necessary. Fry for about 4-5 minutes until they are soft but not browned, then remove and drain on paper towels. This first fry helps cook the interior.
Increase the oil temperature to 375°F (190°C). Return the fries to the hot oil and fry for an additional 2-3 minutes until they turn golden brown and crispy, with a puffed appearance and a crunching sound when tested. Remove with a slotted spoon and drain on fresh paper towels.
Transfer the fries to a bowl, season immediately with salt to taste, and gently toss to coat. Serve hot with your preferred dipping sauces.
to taste salt
