15 minutes or more
20 minutes or more
SERVINGS: Varies depending on how many fried
- Russet Potatoes
- Oil for frying (your choice)
- Salt and Pepper
Peel potatoes (you can leave the skin on, on the end if you wish) or peel all through.
Cut the potatoes lengthwise then into thin slices, the thickness you want, but keep in mind that the thinner the crispier.
Put all the thinly cut potatoes in a bowl and cover with cold water and soak them for about 30 minutes at least, you can soak them overnight if you wish (just put them in a fridge).
Frying time: drain all the water, put the paper towel on a baking sheet and spread the potatoes on the baking sheet, blow/pat to dry completely.
Heat oil to about 300-310 degrees F in a fryer or a pot. Fry the potatoes, don’t overcrowd the fryer/pot, you can do them in batches. Fry for about 5 minutes (until the potatoes are soft) depending on the thickness. Remove and drain the excess oil on a new paper towel, sprinkle a little bit of salt and pepper (or choice of season)
After frying (all the potatoes) increase the heat, and let the oil heat to about 400 degrees F, fry the potatoes the second time (don’t overcrowd the oil), cook until the potatoes are golden and crispy. Remove them and drain on new paper towels, sprinkle with salt and pepper, remember you already used seasoning after the first fry, or you can skip the first seasoning and seasoning all at once at the end. Enjoy!
Fries, fried chicken, roasted carrot, and ketchup.