Ingredients
- 4 large russet potatoes
- Vegetable oil, for frying
- Salt, to taste
- Optional: pepper, paprika, or garlic powder for seasoning
Instructions
- Prep the Potatoes: Peel the potatoes if you like (optional) and cut them into thin strips about 1/4 inch thick.
- Soak: Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes (or up to a few hours) to remove excess starch.
- Dry: Drain the potatoes and pat them completely dry with a clean kitchen towel.
- Heat the Oil: Fill a deep pot or fryer with vegetable oil (about 2–3 inches deep) and heat to 325°F (160°C).
- First Fry: Fry the potatoes in batches for about 3–4 minutes until they’re soft but not browned. Remove and drain on paper towels.
- Increase Heat: Raise the oil temperature to 375°F (190°C).
- Second Fry: Fry the potatoes again in batches for 2–3 minutes or until golden and crispy.
- Drain & Season: Remove, drain on fresh paper towels, and immediately sprinkle with salt and any other seasonings you like.
- Serve: Enjoy hot and crispy with your favorite dipping sauces!
If you’d like, I can help you write variations too — like oven-baked or air-fried versions. Want that?