Ingredients:

  • 2 lbs Russet potatoes, peeled and cut into 1/4 inch sticks
  • 2 quarts cold water
  • 1 tbsp sea salt
  • 1/4 cup avocado oil
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. Peel the potatoes and slice them into uniform 1/4 inch (6mm) sticks to ensure consistent cooking.
  2. Submerge the potato sticks in cold water with 1 tablespoon of salt and soak for at least 30 minutes to remove excess surface starch.
  3. Drain the potatoes and pat them firmly with a clean lint-free towel until they are completely dry.
  4. Perform the first cook: Heat oil to 325°F (163°C) and fry in batches for 5–6 minutes (or air fry at 325°F for 10–12 minutes) until the fries are pale and tender.
  5. Perform the final cook: Increase heat to 375°F (190°C) and fry for 2–3 minutes (or air fry at 400°F for 5–8 minutes) until the fries reach a deep mahogany gold color.
  6. Immediately transfer the fries to a wire rack and toss with the fine sea salt, smoked paprika, garlic powder, onion powder, and black pepper while still hot.