Extra Crispy French Fries

Instructions

1. 1

   Peel the russet potatoes and cut them into even sticks, about 1 cm thick.

2. 2

   Rinse the cut potatoes under cold water to remove excess starch, then soak them in a large bowl of cold water for at least 30 minutes (or up to 2 hours for extra crispiness).

3. 3

   Drain the potatoes and pat them completely dry with a clean kitchen towel.

4. 4

   In a large bowl, toss the dried potato sticks with the cornstarch until evenly coated.

5. 5

   Heat the vegetable oil in a deep fryer or large heavy pot to 160°C (320°F).

6. 6

   Fry the potatoes in batches for 4-5 minutes until they are pale and just tender. Do not brown them at this stage. Remove with a slotted spoon and drain on paper towels.

7. 7

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

8. 8

   Fry the potatoes again in batches for 2-3 minutes until golden brown and extra crispy.

9. 9