Select starchy potatoes like Russet for the perfect balance of crispiness and fluffiness in your fries.
Thoroughly wash and peel the potatoes to ensure a clean and uniform texture for your fries.
Cut the potatoes into even-sized sticks to promote consistent cooking and achieve a uniform golden colour.
Soak the cut potatoes in cold water to remove excess starch, preventing them from sticking together and ensuring crispiness.
Preheat the cooking oil to the right temperature before frying for even cooking.
Use the double fry method – first at a lower temperature to cook the inside, then at a higher temperature for a golden and crispy exterior.
Fry the potatoes in batches to avoid overcrowding the pan, allowing each fry enough space for proper crisping.
Season the fries immediately after they come out of the oil to ensure the seasoning adheres well to the hot surface.
Opt for a coarse salt like sea salt or kosher salt for a satisfying crunch and well-distributed seasoning.
Enjoy the fries while they're hot and fresh for the best taste and texture. Fries tend to lose crispness quickly, so serve promptly.