Ingredients:

  • 2 large russet potatoes (about 1 pound or 450 grams)
  • Vegetable oil (for frying; about 4 cups or 1 liter, plus extra for seasoning)
  • Salt (to taste)
  • 1 tsp garlic powder (5 grams)
  • 1 tsp paprika (5 grams)
  • Freshly ground black pepper (to taste)

Instructions:

  1. Wash and peel the russet potatoes. Cut the potatoes into crinkle shapes using a crinkle cutter or a knife.
  2. Place the cut fries in a bowl of cold water and soak for at least 30 minutes (this helps to remove excess starch and promote crispiness).
  3. Drain the soaked fries and pat them dry with paper towels. Make sure they are as dry as possible.
  4. In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
  5. Fry the potatoes in batches to avoid overcrowding. Cook until golden brown, about 4-5 minutes per batch.
  6. Use a slotted spoon to remove the fries and transfer them to a prepared baking sheet lined with paper towels to drain excess oil.
  7. While still hot, season with salt and any optional seasonings.
  8. Enjoy the fries fresh and hot for the best texture.