Ingredients

• 2 pound russet potatoes, cut into 1/4-inch thick sticks
• 6 cup vegetable oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 0.25 teaspoon garlic powder

Steps

1. Soak the cut potato sticks in cold water for at least 30 minutes to remove excess starch; this helps create crispier fries.
2. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
3. Heat the vegetable oil to 325°F (163°C) in a heavy-bottomed pot or deep fryer; use a thermometer to monitor temperature.
4. ⚠️ WARNING: Hot oil can cause severe burns. Keep hands and face away from the pot and never leave hot oil unattended.
5. Working in batches, carefully add potato sticks to the hot oil without crowding the pot; fry for 8-10 minutes until potatoes are soft but not yet golden.
6. Remove the partially cooked fries from the oil using a slotted spoon and drain on a paper towel-lined plate; allow them to cool for 2-3 minutes.
7. Increase the oil temperature to 375°F (190°C).
8. Working in batches again, add the partially cooked fries back to the hot oil and fry for 2-3 minutes until golden brown and crispy.
9. Remove the finished fries from the oil with a slotted spoon and transfer immediately to a clean paper towel-lined plate.
10. While the fries are still hot, sprinkle them evenly with kosher salt, black pepper, and garlic powder if desired.
11. Serve the fries immediately while they are still warm and crispy.

Nutrition