1Instructions
- 1
Wash and peel the russet potatoes. Cut them into even sticks, about 1 cm thick.
- 2
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Drain the potatoes and pat them completely dry with a clean kitchen towel.
- 4
In a large, heavy-bottomed pot or deep fryer, heat the peanut oil to 150°C (300°F).
- 5
Working in batches, fry the potatoes for 4-5 minutes until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels.
- 6
Increase the oil temperature to 190°C (375°F).
- 7
Fry the potatoes again in batches for 2-3 minutes, or until golden brown and crispy.
- 8
Remove the fries from the oil and drain on fresh paper towels.
- 9
While still hot, sprinkle the fries evenly with sea salt.
