Ingredients

• 4 large russets potatoes, peeled and cut into French fries
• 6 cups vegetable oil (or as needed)
• 1/2 teaspoon sea salt, to taste

Instructions

1. Using a mandolin or by hand, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.

2. Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.

3. A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.

4. Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.

5. In a Dutch oven, heat oil until it reaches 300ºF.

6. Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.

7. Using a spider strainer or slotted spoon, remove potatoes and place them on a baking sheet lined with paper towels; cool while working with the others.

8. Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.

9. Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.

10. Transfer the fries to a large bowl and season with salt to taste.