Ingredients:

  • 2 lbs Russet potatoes
  • 2 qt cold water
  • 1 tbsp salt
  • 1 qt peanut oil
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder

Instructions:

  1. Peel potatoes and slice into uniform 1/4 inch (6mm) strips.
  2. Submerge fries in cold water, agitate, and drain. Repeat 3 times until the water runs crystal clear.
  3. Soak the fries in salted cold water for 30 minutes to remove excess surface sugar.
  4. Pat the fries completely dry with a lint-free towel.
  5. Heat oil to 325°F (163°C) and fry potatoes in batches for 5–6 minutes until pale and soft.
  6. Remove fries with a spider strainer and spread on a wire rack to cool completely for at least 30 minutes.
  7. Increase oil temperature (typically to 375°F) and flash-fry the potatoes a second time until golden brown and crispy.
  8. Toss the fries immediately in the mixture of fine sea salt, garlic powder, smoked paprika, black pepper, and onion powder while still hot.