Ingredients:

  • 2.5 lbs Russet Potatoes
  • 2 Quarts Peanut Oil
  • 1 tbsp Fine Sea Salt
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Peel the 2.5 lbs Russet Potatoes and slice them into 1/4 inch thick sticks. Note: Keep the thickness consistent so they all finish cooking at the same time.
  2. Place the cut sticks in a large bowl of cold water for 30 minutes. Wait until the water stays clear to ensure the excess starch is gone.
  3. Drain the potatoes and pat them completely dry with paper towels. Note: Moisture is the enemy of the crunch.
  4. Pour 2 Quarts Peanut Oil into your pot and heat to 325°F.
  5. Fry the potatoes in batches for about 5 minutes until they are soft but not browned.
  6. Remove the fries and let them rest on a wire rack for at least 15 minutes.
  7. Raise the oil temperature to 375°F. Ensure the oil is stable before adding the fries back in.
  8. Fry the potatoes a second time for 2-3 minutes until they are deep golden and shatter crisp.
  9. Toss the hot fries in a bowl with 1 tbsp Fine Sea Salt, 1 tsp Garlic Powder, 0.5 tsp Smoked Paprika, and 0.5 tsp Cracked Black Pepper.
  10. Move them to a serving dish and enjoy while they are still piping hot.