First Step: Wash and peel the russet potatoes, then cut them into uniform sticks about 1/4 inch thick to ensure even cooking.

Second Step: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, helping achieve crispiness.

Third Step: Drain and pat dry the potatoes completely using a clean kitchen towel to prevent oil splatter.

Fourth Step: Toss the dried potato sticks with the prepared seasonings.

Fifth Step: Arrange the fries in a single layer for frying as described.

Sixth Step: Fry in batches, cool, and fry again for the ultimate crunch.

Final Step: Remove fries once golden and crisp, sprinkle additional salt if desired, and serve hot.

First, start by peeling and cutting 1 kilogram of floury potatoes, like Sebago or Russet, into 6-millimeter thick fries to ensure even cooking. Keep them in water right after cutting to stop browning, then rinse briefly under tap water. Next, simmer them in a pot of cold water with 2 tablespoons of white vinegar and 1 tablespoon of cooking or kosher salt for 10 minutes on low heat this step is key for removing excess sugars and keeping them firm.

After simmering, drain the fries and dry them on tea towels for about 5 minutes to remove moisture. Heat 1 liter of canola or vegetable oil to 205°C in a deep pot, then fry the fries in batches for 50 seconds each. Let them cool for 30 minutes before frying a second time for 4 minutes until they’re golden and crispy. Finally, season with optional toppings like sea salt flakes or rosemary salt for that extra flavor boost.