Ingredients
Equipment
Method
Instructions
- Start by washing and peeling your russet potatoes. Use a mandoline slicer to cut them into thin, shoestring-sized strips, about 1/8 inch thick.
- Soak the cut fries in a large bowl of cold water for at least 30 minutes to remove excess starch.
- After soaking, drain and thoroughly dry the fries using paper towels.
- Heat enough canola oil in a deep pot or fryer to submerge the fries, bringing it to 350°F (175°C).
- Fry the fries in batches for 3-4 minutes until golden brown and crispy, being careful not to overcrowd the pot.
- Remove fries with a slotted spoon and drain on paper towels. Season them with salt, black pepper, and any optional seasonings while hot.
- Serve hot with your favorite dipping sauces or toppings.
Notes
- Always soak the potatoes to achieve maximum crispiness.
- Monitor the oil temperature closely to avoid soggy fries.
- Dry the fries thoroughly before frying to prevent oil splatter.