Ingredients

• 3–4 medium potatoes (Russet is best)

• Oil for frying (vegetable, canola, or peanut oil)

• Salt

• Optional: pepper, paprika, garlic powder, or seasoning salt

Instructions

1. Prep the potatoes

   • Peel (optional) and slice into fry shapes (about ¼–½ inch thick).

   • Rinse the fries in cold water to remove excess starch.

   • Pat completely dry with paper towels—this is key for crispiness.

2. Heat the oil

   • Fill a pot or deep pan with 2–3 inches of oil.

   • Heat to 325°F (160°C).

3. First fry (to soften)

   • Fry the potatoes for 5–6 minutes until tender but not browned.

   • Remove and let them rest on paper towels.

4. Second fry (to crisp)

   • Increase oil temperature to 375°F (190°C).

   • Fry the potatoes again for 2–4 minutes until golden and crispy.

   • Drain on paper towels and immediately sprinkle with salt.