Ingredients:

  • 4 large Russet potatoes (about 2 lbs / 900 g)
  • 4 cups vegetable oil (for frying) (1 liter)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: 1 teaspoon garlic powder or paprika for seasoning

Instructions:

  1. Wash and peel the potatoes. Cut them into evenly-sized strips (about ½ inch thick). Place the potato strips in a bowl of cold water to soak for 30 minutes to remove excess starch.
  2. Drain the potatoes and pat them dry thoroughly with paper towels.
  3. In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
  4. Carefully lower a handful of potato strips into the hot oil, avoiding overcrowding. Fry for about 5-7 minutes until soft but not brown. Remove with a slotted spoon and drain on paper towels.
  5. Raise the oil temperature to 375°F (190°C).
  6. Return the par-fried potatoes to the hot oil in batches, cooking until golden brown and crispy (about 3-5 minutes). Drain on fresh paper towels and season immediately with salt, pepper, and any additional seasonings.
  7. Serve the fried potatoes immediately while they are still warm and crispy.