Ingredients
- 2.5 pounds Russet potatoes
- Vegetable oil for frying
- Sea salt, to taste
- Optional: rosemary, garlic powder, or paprika for seasoning
Instructions
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Prepare the Potatoes: Wash, peel, and cut the Russet potatoes into strips about 1/4 inch thick. Soak them in cold water for at least an hour or overnight to remove excess starch.
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Dry the Potatoes: Thoroughly dry the potatoes with paper towels to ensure they crisp up when fried.
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Heat the Oil: Heat vegetable oil in a deep fryer or a large pot to 300°F. Use a thermometer to check the temperature.
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First Fry: Fry the potatoes in batches without overcrowding for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
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Increase the Heat: Raise the oil temperature to 400°F for the second fry.
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Second Fry: Return the potatoes to the oil in batches, frying until golden and crispy, about 3-5 minutes. Remove and drain on paper towels.
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Season: While still hot, toss the fries with sea salt and any optional seasonings.
Notes: For extra flavor, you can soak the cut potatoes in a mixture of water and vinegar to add a slight tanginess to your fries. Adjust seasoning to taste, and don’t hesitate to experiment with different herbs and spices.
- Prep Time: 1 hour 15 minutes (including soaking)
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving (about 1/2 pound of potatoes before cooking)
- Calories: Approx. 300 kcal
- Sugar: 2g
- Sodium: 300mg (varies with salt used)
- Fat: 14g (varies with frying)
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g