Ingredients:

  • 4 large russet potatoes (about 2 lbs / 900g)
  • Cold water
  • 2 tablespoons (30ml) white vinegar (optional)
  • Salt
  • Vegetable oil (for frying, e.g., canola or peanut oil, approximately 4 cups / 1 liter)
  • Paprika, garlic powder, black pepper (optional, for seasoning)

Instructions:

  1. Peel the potatoes if desired. Slice potatoes evenly into your preferred shape—shoestring, steak, or crinkle cut—using a sharp knife or mandoline.
  2. Place sliced potatoes in a large bowl of cold water, add vinegar if using. Soak for at least 30 minutes to remove excess starch and improve crispiness.
  3. Drain potatoes and spread on a clean towel or paper towels. Pat dry thoroughly to prevent oil splatters and ensure crispiness.
  4. Heat oil in a deep pot to around 325°F (160°C). Fry the potatoes in batches for 3-4 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool slightly.
  5. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2-4 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
  6. Toss fries with additional seasonings if desired. Serve hot with your favorite dipping sauces.