Ingredients:

  • 4 large russet potatoes (about 2 lbs/900g)
  • 1 tablespoon fine sea salt (15g)
  • ½ teaspoon black pepper (2g)
  • 2-3 cups vegetable oil (480-720ml) for frying
  • 1 teaspoon garlic powder (4g)
  • Pinch of cayenne pepper

Instructions:

  1. Wash and peel the potatoes if desired. Cut them into even-sized rods (around ½ inch or 1.25 cm thick).
  2. Place the cut potatoes in a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch.
  3. Drain and pat the potato strips dry with paper towels. In a heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).
  4. Carefully add the dried potato strips in batches to avoid overcrowding. Fry for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  5. Raise the temperature of the oil to 375°F (190°C).
  6. Fry the blanched potatoes in batches for another 4-5 minutes until golden brown and crispy. Remove with a slotted spoon; drain on paper towels.
  7. Immediately season with salt and any additional spices. Serve hot!